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Wednesday, March 17, 2010

A Recipe to Share - Broccoli Salad


As I mentioned yesterday, I am heading to a weekend crop event on Friday.

Participants are asked to bring a dish to share for Friday's dinner. I will be sharing this recipe. I am going to serve it in my favorite Pampered Chef clear Trifle Bowl to highlight how pretty the variety of colored vegetables looks in this dish.

BROCCOLI SALAD
Dressing:
1 cup Light Miracle Whip
1/3 cup sugar or Splenda
1/4 cup apple cider vinegar

Salad:
4 cups Broccoli florets, chopped***
2 cups Cauliflower, chopped
2 cups Carrots, coarsely shredded
1 pound lean Bacon, cooked well and broken into pieces
1/2 large Red onion,chopped
1/2 cup baking raisins *or dried cherries
optional: Sunflower seeds

To Prepare Dressing:
In a small bowl mix together Miracle Whip, sugar, and vinegar.

Salad: Using your Food Chopper, chop broccoli, cauliflowers, and onions. Combine half the chopped vegetables, bacon bits, raisins (and sunflower seeds, if desired) in layers in the Trifle Bowl. Repeat layers. Cover and chill. Mix dressing ingredients well. To serve – plate salad and drizzle with mayonnaise mixture.

If you prefer, the dressing mixture and be poured over the salad and mixed to thoroughly coat the salad.

***To enhance the broccoli color and taste – wash and drain florets. Place them in your Classic Batter Bowl (no need to add additional water). Place lid on loosely and microwave on high for 3 minutes. Remove and immediately place broccoli in ice water until cool. Drain thoroughly before chopping. (This process will blanch the broccoli.)

Have another wonderful day!

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