Friday, December 4, 2020

Rosie Makes A Broccoli And Apple Salad.

I'm a snacker and I like having munchable green vegetable salads on hand.
Today I have a delectable broccoli salad in the fridge that will keep me company for a day or two.

Not too long ago, I had some yummy green bean salads sustaining me.
Recipes HERE.

Now, I'm all into the broccoli.
This is a very simple salad, but the most important part is properly cooking the broccoli.
I like my broccoli crisp-tender.







Bring a pot of heavily salted water to a boil.
A tablespoon of salt per quart.
Drop in the trimmed broccoli florets and pared stems.
And cook for 2-3 minutes, depending on the size of the florets.
As I said, I  like mine crisp-tender - al dente not al mushe.


Drain the broccoli in a colander, then immediately immerse in an ice-water bath.

This stops the cooking and sets the bright green color.

While the broccoli is chillin', make the dressing
and prepare the rest of the ingredients for the salad.


For the salad ingredients:
broccoli florets and stems, cooked, 2 cups worth
1 apple, cored, peeled, and diced and tossed in lemon juice (to prevent browning)
1/2 cup toasted pecans, in pieces
2 TB raisins
2 TB dried cranberries
cooked bacon, crumbled

For the dressing:
1/4 cup plain Greek yogurt
2 TB mayonnaise
1 TB cider vinegar
2 TB honey
pinch kosher salt (to taste)

Whisk all ingredients to combine.

Now, I used the Greek yogurt because I happened to have a quart of it in the fridge.  I'd already used some of the yogurt in another dish and had the better part of the quart left, so I'm trying to come up with uses for yogurt before it goes south on me. And why, oh why, don't they package plain yogurt in something less than a quart size?  

If you don't happen to have yogurt, you can always substitute.  Sour cream would work.  More mayo with vinegar and/or buttermilk would work.  There's always something.











Pour the dressing over the salad mix and toss to coat.

This is perfect!


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