Sunday, April 18, 2010

Savory Saturday - Broccoli Salad

Freshly baked baread to go with the salad

I always prefer salads that are made of green plant parts over the pale iceberg lettuce which looks like it is devoid of beneficial nutrients.   At home gulay (vegetable) is almost always a part of our meals.  I love cooked vegetables while everyone else like raw.  This salad is one of the few ways I like to eat broccoli raw.  The recipe is from my friend Julie G.  She makes it to Friday nights bible study and I enjoy it every time except for the one time that she did not cut the broccoli florets into bite sizes. :)  California broccoli can sometimes be very intimidating so make sure that the pieces fit in the mouth without involving creative oral maneuvering.

Broccoli Salad
Broccoli flowerets cut in bite size pieces
½ -1 small red onion sliced in rings (if desired)
½ cup sunflower seeds roasted
Sliced mushrooms
1 lb bacon fried crisp and crumbled ( I suse bacon bits)
Craisins (dried cranberries)

2 parts mayonnaise
1 part sugar
1 part red wine vinegar

Mix the dressing and let stand in refrigerator until ready to serve. Mix rest of ingredients in a large bowl. When ready to serve stir dressing and toss with salad.  (Cauliflower may also be added)

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