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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 8, 2010

BROCCOLI SALAD (from Katie Lee Joel's THE COMFORT TABLE)

If I were stranded on a deserted island and could choose only one vegetable to sustain me, it would be broccoli. The cruciferous veggie has always been my favorite and I go crazy for this broccoli salad. I love the combination of the fresh grapes with the chewy raisins, the crunch of the pecans, and the salty bacon flavor. The dressing is so good, you may want to double the recipe and keep half in the refrigerator for another salad later.

For the salad:
5 cups bite-size broccoli florets (from about 2 bunches)
2 cups seedless red grapes, halved lengthwise
1 cup golden raisins
6 scallions, trimmed and chopped
1/2 cup chopped pecans
1/3 cup crumbled cooked bacon (about 3 thick slices)

For the dressing:
1 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon sugar
1 teaspoon poppy seeds

In a large pot of boiling salted water, cook the broccoli until it is just tender, 5 to 6 minutes. Cool in ice water for 2 to 3 minutes. Drain well.

In a large salad bowl, combine the broccoli, grapes, raisins, scallions, and pecans. In a small bowl, mix the dressing ingredients. Add the dressing to the broccoli and toss to coat. Top with crumbled bacon and serve.

YIELD: ABOUT 6 CUPS (4 TO 6 SERVINGS)
PREP TIME: 10 MINUTES
COOK TIME: 5 MINUTES

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