Serving Up {Salad}: Crunchy Broccoli Salad

This recipe is kind of a fusion between broccoli salad (yum!) and my favorite oriental salad recipe.  I didn't fuse the two together, but when I saw this recipe I knew that I had to try it and it did not disappoint!  In fact, after making it the first time I ended up making it again like two days later, with no leftovers either time.  I also took it with me just two weeks ago to our 4th of July neighborhood potluck and there was nothing left of it then either, so I am not the only one that has fallen hard for the flavor of this salad.

You can prepare this salad in advance, but to maintain the "crunchy" you don't want to dress the salad with the dressing until just before you plan to serve it.  I found that the amount of dressing that the recipe makes is more dressing than I have needed any of the times that I have made it.  I find that about 1/2 (maybe just a touch more) of the dressing is the right amount of dressing for my taste.  You may want to play with it for your own tastes.  The size of your "head of broccoli" would also make a difference in how much dressing you ultimately use.

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Two Years Ago: Oriental Chicken Salad
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CRUNCHY BROCCOLI SALAD     
(recipe from Your Homebased Mom)
printable version

4 Tbs. butter, melted
1 cup pecans, chopped
2 pkgs. Ramen noodles, crushed (discard seasoning packet)

1 large head broccoli, cut into small pieces

4-6 green onions, sliced
1 lb. bacon, cooked crisp and broken into small pieces

Dressing
1 cup canola oil
1/2 cup red wine vinegar
1 cup sugar
1 1/2 Tbs. soy sauce

Mix melted butter, nuts and crushed noodles together. Spread on a cookie sheet and bake at 350 degrees until lightly brown; stirring occasionally. Set aside to cool.
Mix together chopped broccoli, onions, bacon and cooled noodle/nut mixture.
Mix together the dressing ingredients.
Toss salad with dressing right before serving.  **I find that I don't need the entire dressing.  It largely depends on the amount of broccoli but I find that 1/2 to 3/4 of the dressing is plenty for my taste**

Serving Up {Vegetable}: Roasted Broccoli

I love roasted vegetables enough that I knew that I would love this recipe before I even tried it (it didn't hurt that it's Ina Garten's recipe, so you know it is going to be delicious!).  Luckily I did try it and it was the hit that I expected it to be!  Even my three year old was declaring his adoration for the broccoli - and that NEVER happens!

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ROASTED BROCCOLI     

(recipe from Ina Garten)

printable version

2 to 2 1/2  pounds broccoli
2 garlic cloves, peeled and thinly sliced
Good olive oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. grated lemon zest
1 Tbs. freshly squeezed lemon juice
2 Tbs. pine nuts, toasted
2 Tbs. freshly grated Parmesan cheese
2 Tbs. julienned fresh basil leaves (about 6 leaves)

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 4 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 3 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 tablespoon olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Serving Up: Broccoli, Grape and Pasta Salad

As we enter summer I find myself craving light meals and meals that don't require the stove or oven to be turned on.  This salad fits the bill and makes a perfect summertime meal.  It is light and refreshing and is satisfying enough to be called dinner.  Although, it would also make a perfect accompaniment to some chicken right off the grill if you are opposed to a meatless meal.

My kids are still too young to appreciate a salad like this.  Although they like every single ingredient, once they are tossed together they become seemingly untouchable - so at our house this is served with a side of chicken nuggets (or something similarly child friendly) while my husband and I enjoy the salad as though we are enjoying a secret that only we share.

One Year Ago:  Pumpkin Muffins
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BROCCOLI, GRAPE AND PASTA SALAD     
(recipe from Southern Living)
printable version

1 cup chopped pecans, toasted
1/2 (16-oz.) package bow-tie pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 tsp. salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Prepare pasta according to package directions.
Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.
Whisk together mayonnaise, sugar, red onion, vinegar and salt in a large bowl.  To the dressing add the broccoli, cooked pasta, and grapes and stir to coat.
Cover and chill for at least 3 hours.
Stir bacon and pecans into salad just before serving.

Serving Up {Salad}: Broccoli Salad

I love salads of all sorts.  Salads coated in a sweet mayo dressing tend to find particular favor in my palate.  This recipe for Broccoli Salad is one that I had for the first time close to eight years ago.  I still can't believe I had gone nearly three decades of my life without ever having had Broccoli Salad.  I have spent the time since making up for lost time and serve this recipe frequently.

I'll be honest, it's not a favorite of the kids (but that's only because they won't try it!) but I'm almost glad that they don't eat it because I love to eat the leftovers for lunch the following day.  The less they eat, the more for me! (wink)

BROCCOLI SALAD     Pin It
(recipe from Alberta T.)
printable version

4 cups chopped broccoli
1 cup craisens
1/2 - 3/4 cup sunflower seeds
1/2 cup red onion, chopped or minced
1 bottle real bacon bits

Combine all five ingredients together in a large bowl.

Dressing:
3/4 cup real mayonnaise
1/3 cup sugar
2 Tbs. apple cider vinegar

Combine the dressing ingredients in a small bowl and whisk to combine well, stirring to ensure the sugar dissolves.  Pour over the salad ingredients and stir gently.
Chill salad 4-6 hours prior to serving.