Wednesday, October 3, 2012

Rosie Makes A Broccoli And Cauliflower Salad.

 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)
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.


 Red onions.

 Toasted almonds.

 Everything's better with bacon.

 Now for the 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!