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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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April 6, 2010

Say Yes to Broccoli Salad

I recently tried a Broccoli Salad recipe that I threw together with ingredients that I already had at my house. I could probably eat this EVERYDAY, it's so good! Not only is it healthy for you, it's also very easy to make. I normally make enough of it to ensure that I will have remaining salad the next day for lunch....so good! The photo above is of my leftovers for lunch. Broccoli Salad Steam or blanch one or two pounds of broccoli, so that it's still crunchy (not soft). Drain. Chop up into bite size pieces and refrigerate. When you are ready to serve, add in golden raisins, and bacon crumbles. It's also really tasty with slivered almonds or some feta cheese as well. Mix all together with poppy seed dressing. Poppy Seed Dressing Ingredients 1/2 cup buttermilk 1/2 cup nonfat sour cream 2 tablespoons honey 1 tablespoon lemon juice 1 1/2 teaspoons poppy seeds, toasted (see Tip) 1 tablespoon of rice wine vinegar Preparation 1.Whisk buttermilk, sour cream, honey, lemon juice, vinegar and poppy seeds in a small bowl until smooth. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 4 days. Tip: To toast poppy seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Happy Tuesday! Pin It
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