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Fresh Broccoli SaladSoups, Salads & Vegetables
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Submitted by Alberta (Bert) LeBlanc
on Thursday, May 27, 2004
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| Makes: | 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 20 minutes |
| Ready In: | 40 minutes |
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More because of poor cooking practices than anything else, some people, including one American president, simply do not like broccoli, and they let you know it. But a recent poll of middle school students revealed that this generation not only likes broccoli but prefers it to other more traditionally kid-friendly vegetables. Here is one way to get your Cajun kid to eat broccoli. |
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| Ingredients |
| 10 slices bacon, crisply fried and crumbled |
1 cup golden raisins |
| 1 1/2 pound fresh broccoli florets |
1 small onion |
| 3/4 cup mayonnaise or less if preferred |
1/2 cup granulated sugar or the Splenda equivalent |
| 2 tbsp white vinegar |
1 cup chopped pecans or the nut of your choice |
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| | | Directions | In a small bowl, pour boiling water over raisins; let stand for 10 minutes, drain & cool.
Mix broccoli, cooked crisp bacon, raisins, pecans and onion together in a large mixing bowl. Set aside.
In a small bowl, blend mayonnaise, sugar/splenda & vinegar.
Pour mayonnaise mixture over broccoli mix; mixing well.
Cover & chill for 2 hours before serving.
Note from Bert(author):
I have a bottle of light raspberry & walnut dressing by Paul Newman that is awesome with this instead of the mayo, sugar & vinegar dressing.
I (the author) also made it with low carb mayo (about 1/4 c ) and two packets of slpenda. Awesome.
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