Warm and pleasant greetings to all. We hope you enjoyed the Easter weekend holiday and things are going well this week.
In this article, I will share the Broccoli Salad recipe I made especially for Easter. This is one of my favorite salads. I like this recipe and made half this time. Of course, it was delicious! If you like broccoli you will like this as a quick and easy side dish.
I blanched the broccoli for one minute and drained and rinsed in cold water. The broccoli stays nice and bright and is crisp. The recipe can be made a few hours or a day before serving. If you have leftovers, store them in the refrigerator for up to two days.
Broccoli is one vegetable we serve a lot because my family likes it any way it’s served. The broccoli stems (or stalks) are tougher than the florets with a wonderful mild flavor that’s crisp and crunchy when raw. When cooked, the stems become tender and almost juicy. The first thing in preparation is to cut off the bottom of the broccoli stalk 1-2 inches, which can be woody and quite tough. Peel the stalk.
Broccoli Salad
7-8 cups fresh broccoli florets (about 1 lb.)
1 cup mayonnaise
2 tablespoons apple cider vinegar
3 tablespoons sugar
8 slices bacon, cooked and crumbled
¼ cup red onion, chopped
½ cup dried cranberries (or raisins)
½ cup almonds, chopped (or others)
1. Blanch broccoli (or keep raw) in boiling water for 1 minute, drain and rinse in cold water. Set aside.
2 Mix sauce in a large bowl: Mayo, vinegar and sugar. Stir well.
3. Mix broccoli, bacon, onion, cranberries and almonds. Drizzle amount of sauce you like.
4. Refrigerate for at least one hour before serving. Toss salad to coat before serving.
Serves 8.
Enjoy life today. Be blessed.
