I love quick salads for snacking on
or for a light side dish to go with a meal.
Today's salad is a broccoli and cauliflower composition
with wonderful flavors
and a tangy Balsamic-flavored dressing.
I started out with half a bunch of cauliflower
and half a bunch of broccoli.
Cut into small florets.
Bring salted water to a boil over high heat
and put the florets in.
When the water almost comes back to a boil,
(about 2 minutes)
(about 2 minutes)
drain the broccoli and cauliflower and ...
... immediately plunge into ice water
to stop the cooking and set the green color of the broccoli.
Additions for the salad include:
1/4 cup raisins
1/2 cup chopped red onion
1/4 cup toasted almonds
6 strips bacon, crumbled
My ingredients are ready.
After draining the broccoli and cauliflower,
blot dry with a blue-striped kitchen towel.
Broccoli and cauliflower into the bowl.
Raisins.
Red onions.
Toasted almonds.
Everything's better with bacon.
Now for the dressing.
Dressing:
1/2 cup mayo
1 TB Balsamic vinegar
1 TB sugar
Mix well.
Pour over salad.
Toss to coat.
Cover and refrigerate.
I know it's hard,
but give it an hour for the flavors to meld.
Mix dressing well.
Pour dressing over vegetables.
Toss to coat.
Bon appetit!
Looks yummy!
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