Happy Salad Wednesday! Today was my last final for this semester, I am so happy to be starting my internship next week and taking a few weeks off from school until summer classes start.
Today's post is broccoli salad. I think every once in a while it's nice to deviate away from what people view as a traditional salad -- it doesn't need to be all about greens all of the time! And truthfully this recipe couldn't get easier, no cooking, just a little prep.
Other Salad Wednesday recipes: Cucumber Salad, Deconstructed Wedge Salad, Edible Flower Salad, Buffalo Cauliflower Salad, Panera Apple Fuji Salad, Minestrone Salad, Tangerine, Hazelnut and Goat Cheese Salad and Stacked Apple Peach Salad.
This is adapted from All Recipes.
-2 heads fresh broccoli, cut into small peices
-1/2 red onion, diced
-3/4 cup craisins
-3/4 cup sunflower seeds
-1 cup mayonnaise
-1/2 cup white sugar
-2 tablespoons white wine vinegar
1.) Cut the broccoli as small as you'd like and mix it with the red onion, craisins and sunflower seeds.
2.) Whisk together the mayo, sugar and vinegar.
3.) Pour over the broccoli mixture and mix to coat.
4.) Let sit in the refrigerator for at least two hours.
This tasted really good, the dressing tasted a lot like coleslaw dressing. I really liked the addition of the craisins and sunflower seeds, the onion was a little overwhelming I didn't have too much of an issue with it, but I would probably use about 1/4 of an onion next time. My mom suggested leaving it out and adding some La Choy chow mein noodles right before serving for an added crunch.
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