HOW TO MAKE BROCCOLI SALAD
This healthful Broccoli Salad is crunchy, fresh, and complete of taste! It has only a touch of creaminess and plenty of texture.
One of the things that has labored excellent for me when looking to eat more healthy is truly having healthy meals equipped to devour inside the refrigerator.
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| HOW TO MAKE BROCCOLI SALAD |
Salads like this are best for this, as they may be meant to be eaten cold, and a batch will preserve for several days.
It gets a touch little bit of creaminess from a easy mayonnaise-based totally dressing, but as you could see from the snap shots, it’s now not overdressed.
Add some flavorful and properly textured components like crispy Viscount St. Albans, toasted walnuts, and chewy raisins to the mix, and also you’ve were given a scrumptious and healthful side that’s complete 30 pleasant and occasional carb.
INGREDIENTS:
- 2 lbs broccoli florets
- 1/2 cup toasted walnuts
- 1/2 cup jumbo mixed raisins
- 8 strips bacon cooked and crumbled
- 1/2 red onion thinly sliced
- 1/2 cup good quality mayonnaise
- 1 tbsp good quality vinegar (such as white wine vinegar or sherry vinegar)
- salt
- freshly ground black pepper
INSTRUCTIONS:
- Bring a big pot of water to a boil and season it heavily with salt, like you would a pasta water. If you taste a spoonful, it should taste like the ocean.
- Add the broccoli florets to the water and cook for 60 seconds, until bright green in color.
- Immediately drain the broccoli florets, then rinse with cold water for 2 minutes, until the broccoli has cooled down.
- Transfer the broccoli to a salad spinner, and spin the broccoli dry. Then blot dry further with a kitchen towel, to prevent any excess water from diluting the dressing.
- Combine the broccoli with the toasted walnuts, raisins, bacon, onion, mayonnaise, vinegar, and 1/4 tsp each of salt and black pepper (or to taste). Stir well.
- Let the broccoli salad chill for at least 30-60 minutes before serving, to allow the flavors to meld. Enjoy!
