I have been eating more salads lately. The temperature is climbing, the farmers market is open…It’s time. I found this Broccoli Salad recipe at ‘Simply Recipes’ and only changed a couple of things. The real bonus to this salad is the dressing. I have been making my own vinaigrette in just about the same way for years. This dressing, lightened up with ½ the fat mayonnaise, was a nice change. I only used about 1/3 of the dressing for this salad. I cut up the broccoli stems and mixed them with ½ a head of shredded cabbage to make a coleslaw, and added some leftover dressing to make salad #2. I thought they were both great…Leave me a comment…I’d love to hear your opinion.
1 Tsp salt
¼ cup sliced almonds-lightly toasted
1 cup frozen peas-thawed-or fresh peas if you can get them
¾ cup ‘1/2 the fat’ mayonnaise
3 Tbsp apple cider vinegar
¼ cup honey- barely
Bring a large pot of water salted with a tsp of salt to a boil. Add the broccoli florets. Cook 1 to 2 minutes-no longer. Drain broccoli and immediately put into a bowl of ice water to stop the cooking. Drain as soon as broccoli is cold all the way through.
Combine broccoli, almonds, chives, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey (add ½ the honey and taste…keep adding until you like the sweetness.) Add 1/3 dressing to salad and toss. Chill thoroughly before serving. Taste before serving, and drizzle as much extra dressing on as you like. Dressing keeps in fridge for 1 week.