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.
Broccoli Salad
1 Tsp salt
5-6 cups broccoli florets( about 1 lb)
¼ cup sliced almonds-lightly toasted
Chives-handful-chopped
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.
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