Broccoli Salad

 

 

prep 10 min.

ready 1 hr. 15 min.

serves 2-3

 

I have been making a lot of sweet recipes lately with seasonal fresh fruit so I decided it was time for a healthy recipe with vegetables. I purchased some from local farm stands. The broccoli was from a farm called “Under the Pines.” It is a farm stand literally under several large pine trees in NW Grand Rapids, Michigan.  If you blink you will drive past it. At this time of the year, it’s easier to find because there are pumpkins, bright signs, and lots of cars on the corner. You know they are at their peak for the fall season. They have several varieties of apples, pears, many types of tomatoes, squash, and other late-season crops for sale. They are always busy at this time of year and are a friendly, hard-working group of farmers.

I was thinking I was going to make broccoli soup from the massive head I purchased, but decided to make broccoli salad instead. I’m not in the mood quite yet to make soups since it is still warm and humid here in Michigan. I will make soup soon but am holding off a little longer. I had some leftover bacon from making BLT’s. I also had pine nuts, onions, and dried cranberries so I thought that would be a great first-day-of-fall salad. It will go nicely with the fresh bread I purchased from Wealthy Street Bakery.

 

 

Ingredients

• 4 ounces bacon (about 4-5 slices)

• sea salt

• 3 cups small broccoli florets

• 1 cup mayonnaise

• 1 Tbs. apple cider vinegar

• 1/4 cup chopped onion

• 1/4 cup sugar

• 1/2 cup dried cranberries

• 1/2 cup roasted pine nuts

 

 

 

Directions

1. Wash the broccoli in a colander and pat dry.

2. Fry or broil 4-5 slices of bacon over medium heat until crisp. Place onto paper towels.

3. Cut the florets off the head of broccoli. (I used raw broccoli on this salad, but you could use blanched.)

4. Combine the broccoli, mayonnaise, vinegar, onion, sugar and dried cranberries in a medium-sized bowl.

5. Place the bowl in the refrigerator for at least an hour to cool.

6. Toast the pine nuts in a small saucepan over medium heat for about 30 seconds. Toss a few times until they turn a light brown. Do not overcook them. They can burn quickly.

6. Before serving the salad, sprinkle the pine nuts and bacon slices on top.

 

 

 

 

I served this salad with a fresh loaf of French bread. It was an easy to make salad that has the taste of fall.

 

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Broccoli Salad

Simple fall salad with fresh vegetables.

Course Salad
Prep Time 10 minutes
Cook Time 5 minutes

Ingredients

  • 4 Oz. bacon about 4-5 slices
  • Sea Salt to taste
  • 3 cups broccoli small florets
  • 1 cup mayonnaise
  • 1 Tbs. vinegar apple cider
  • 1/4 cut onion chopped
  • 1/4 cup sugar granulated
  • 1/2 cup cranberries dried
  • 1/2 cup pine nuts roasted

Instructions

  1. Wash the broccoli in a colander and pat dry.

     

  2. Fry or broil 4-5 slices of bacon over medium heat until crisp. Place onto paper towels.

     

  3. Cut the florets off the head of broccoli. (I used raw broccoli on this salad, but you could use blanched.)

  4. Combine the broccoli, mayonnaise, vinegar, onion, sugar and dried cranberries in a medium-sized bowl.

     

  5. Place the bowl in the refrigerator for at least an hour to cool.

  6. Toast the pine nuts in a small saucepan over medium heat for about 30 seconds. Toss a few times until they turn a light brown. Do not overcook them. They can burn quickly.

  7. Before serving the salad, sprinkle the pine nuts and bacon slices on top.

     

Recipe Notes

 

I served this salad with a fresh loaf of French bread. It was easy to make salad that has the taste of fall.

 

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