As much as I love cooking and creating meals if I had to, I could live on salads in the summer and soups/stews in the winter. So it’s summer, and you guessed it, I made another salad. And for those traditionalists, salad doesn’t have to include “lettuce.”
Last year we grew broccoli in our garden and I searched out recipes to create tasty meals with our harvest. This recipe is one of the winners.
There’s an amazing taste of freshly harvested broccoli that can’t be duplicated with store bought. Most people don’t grow their own so check out your local farmer’s markets – they usually have freshly harvested broccoli in the spring and summer.
Chop and shred ingredients.
Blanch broccoli.
Drop broccoli into an ice water bath after blanching to stop cooking. I prefer the broccoli crisp so I barely cook the broccoli. I’ve even made this with unblanched broccoli and that works well too if you like raw broccoli.
Mix all ingredients with dressing.
Great dinner for a hot night at home and a hardy salad to bring to a pot luck any time of the year. Eliminate bacon for a vegetarian version.
Serves 6
Save RecipeIngredients
- • 2 carrots, shredded
- • 1/2 red onion, thinly sliced
- • 1/2 c. dried cranberries
- • 1/2 c. sliced almonds
- • 6 slices bacon
- • Salt & pepper to taste
- • 3 tbsp. apple cider vinegar*
- • Salt
- • Ground pepper
Instructions
- In a medium sauce pan, bring 4 cups of salted water to a boil.
- Add broccoli florets to the boiling water and cook until tender, 1 to 2 minutes.
- Remove with a slotted spoon and place in a prepared bowl of ice water. When cool, drain florets in a colander.
- In a large bowl, combine broccoli, carrots, red onion, cranberries, nuts and bacon.
- In a medium bowl, whisk together mayonnaise and vinegar and season with salt and pepper.
- Pour dressing over broccoli mixture and stir to combine.
Notes
*I used Miracle Whip instead of mayonnaise and apple cider vinegar.
Nutrition