Friday, June 22, 2012

Broccoli Salad

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Yum. That's all I've got to say about that.

Count yourself lucky that I'm a woman of few words today.

Broccoli Salad

  • 4-5 C fresh broccoli florets
  • 6 pieces of bacon
  • 1/3 C red onion, finely chopped
  • 1/2 C almonds, coarsely chopped
  • 3 T raisins
  • 1 C homemade mayonnaise
  • 3 T red or white wine vinegar
  • 2 T turbinado (I like to use turbinado because it offers sweetness without any other flavors)
  1. Wash broccoli.  Drain well.  Cut into bit-sized pieces.
  2. Cut bacon into 1/4" thin strips width-wise.  Fry until crispy.  Remove bacon bits from pan and drain, reserving bacon grease.
  3. Toast chopped almonds in bacon grease.  Drain. 
  4. Place broccoli, fried bacon bits, red onion, toasted almonds, and raisins in bowl.
  5. In a separate bowl, combine mayonnaise, wine vinegar and turbinado.  
  6. Pour dressing over broccoli mixture and stir to combine.
  7. Refrigerate for at at least 4 hours to allow flavors to draw through...overnight is even better yet.

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