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.
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.
At a recent potluck dinner I hosted, one of the guests (Paola) brought a similar broccoli salad that was equally delicious. Her ingredients varied slightly: broccoli, carrots (she used carrots from her garden and they were a variety of colors – very tasty), apple, walnuts, cranberry, and onion. The dressing tasted about the same as the one listed in the recipe above. This recipe can be adjusted to include your favorite ingredients!