Friday, June 14, 2013

It's a Broccoli Kinda Week!

So since I mostly post recipes on this blog I've updated the title and background to reflect this. Tried out a new recipe today, that's perfect for a warm summer day! Even now as I'm thinking about it, I bet hard boiled eggs might make a nice addition... worth a try, no? Enjoy!

Summer Broccoli Salad


  • 9oz light or regular mayonnaise (just over 1 C.)
  • 3oz granulated sugar (just over 1/3 C.)
  • 1 1/2 Tbls. balsamic vinegar
  • 1 1/2 lbs fresh broccoli, chopped into small bite-sized pieces
  • 1 C. cranberries
  • 3/4 C. sunflower seeds (kernels, ie without shells)
  • 1/4 C. red onion, finely chopped
  • 1 1/4 C. shredded sharp cheddar cheese
  • 7 slices bacon, cooked and chopped

  1. In a small bowl, whisk together all of the dressing ingredients and set aside.
  2. In a large bowl (approximately 13 cups large) toss the salad ingredients together. Pour the dressing over the broccoli mixture and toss to coat all the ingredients with the sauce.
  3. Cool in the refrigerator for at least 2 hours before serving.
  4. Prior to serving, toss the salad to mix any dressing that may have settled at the bottom.

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