Day 2 #100happydays
I posted about my love of Broccoli Salad as part of the 100 Happy Days Challenge here.
I discovered the idea of the salad via a friend a few years ago and decided to give it a go. The recipe I used was this one: Fresh Broccoli Salad. To say it was a success for the guests I had visiting at the time was an underestimate. Everyone enjoyed it. For me, it was the perfect way to eat broccoli during the warmer months without having to steam or stir-fry the vegetable.
So fast forward a couple of years to now and this is a photo of the salad I took to a BBQ yesterday.
I've amended the recipe to reflect that we don't eat red meat, so the bacon has gone. Instead, I added some sunflower seeds to add a bit more crunch. I've also tweaked the dressing because our taste buds prefer something that isn't so sweet. So here is my recipe:
BROCCOLI SALAD
2 Heads of broccoli, cut into bite-sized florets
1 onion (red or white), finely chopped
50g/2oz Raisins
50g/2oz Sliced almonds
50g/2oz Sunflower seeds
1 cup Mayonnaise (I used lower fat variety)
3 tbsp White wine vinegar
3-4tsp sugar.
Cut up broccoli into bite sized florets and finely chop the onion then mix in a bowl with the raisins, nuts and seeds.
In a separate bowl or jug, mix together the mayonnaise, vinegar and sugar until smooth. Then add dressing to the dry ingredients and stir in. Chill in the fridge until needed - it will keep for 4-5 days.
*Before pouring the dressing over the ingredients, taste to see if the dressing is to your taste. If it isn't sweet enough, just add and taste with each teaspoon of additional sugar until you find what works for you.
Enjoy!
As a child, I hated all foods that were green in colour apart from cucumber. Now as a mature adult, I can eat this everyday during the summer. I'm sure as a child I would never have believed I would eat such a thing as broccoli. There is hope for my son... :-)
