Wednesday, September 10, 2014

Broccoli Salad

I made this last night for dinner. I was originally planning to make this to go with chicken and gravy over biscuits, but it seemed a better fit with lasagna. So I changed up my menu and made lasagna.

This salad is so good!! If you are looking for a little something different, this might just be the ticket. I made this earlier in the day so it would have time to drain and chill before dinner.

This recipe makes a very large amount of salad. Remember, I feed 6 adults.. :) .. so feel free to cut it in half or more if you are not feeding an army like I am!

Broccoli Salad

3#’s broccoli florets (the heads only, I buy them in a large 3# bag from Costco)
½ of a medium onion, chopped (I used a Walla Walla Sweet onion)
½ cup craisins (raisins would also work, but the craisins were very pretty)
1 ½ cups mayo
3T white wine vinegar
4t sugar
salt & pepper, to taste

Blanch the broccoli for 2 or 3 minutes (bring a pot of water to a boil, add broccoli, bring it back to a boil and cook for 2 to 3 minutes). Drain and soak in cold water to cool off. Then drain again. It’s important that the broccoli is very well drained. I put my broccoli, in my strainer (that was sitting in a bowl to catch the extra liquid) in the fridge for about an hour so it could be well drained and cold.

While the broccoli is draining make the dressing. In a large bowl mix together the mayo, vinegar, sugar and salt & pepper.

When the broccoli has cooled down and drained put it in a large bowl. Add the chopped onions and craisins. Add the dressing and gently stir to coat it well. Refrigerate until ready to serve.


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