Saturday, August 9, 2008

Broccoli Salad

1-2 lg. bunch of fresh or 1 bag frozen chopped broccoli
½ cup chopped onions
3-4 slices of bacon, chopped
½ cup shredded cheese of choice
2 boiled eggs, chopped
½ cup toasted pumpkin or sunflower seeds (could use whatever nuts you prefer too. Very good with cashews but they are fairly high in carbs)
* ½ cup cherry tomatoes cut in half* optional
Mayo, vinegar and mustard to taste

If using fresh broccoli blanch in boiling water for about 2-3 minutes. If using frozen, microwave 2-3 minutes. The goal is to make the broccoli a little bit tender but not to actually cook it.
Place the chopped bacon in a skillet and brown. Place on paper toweling to drain.
Chop broccoli into bite-sized pieces, stir in, onions, bacon, cheese, tomatoes (if using) and eggs.
Mix mayo, mustard and vinegar to make a dressing. I start with a couple tablespoons of mayo and add the other ingredients to taste. I usually add a dash of red pepper or so and maybe some dill or thyme.
Pour the dressing over the salad and pop in the fridge for a few hours to let the flavors marry. Sprinkle on the seed just before serving.
I have saved the bacon till the end too, but I like the flavor it gives the salad when it's mixed in from the beginning, but it doesn't retain it's crispiness. So, that's a matter of taste as well.

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