You CAN Win Friends with Salad

Memorial day marks the start of barbecue season, and with it comes the question of ‘Can I bring anything?’ Instead of resorting to the standby bottle of wine, throw together a quick summer side and you’ll be an instant hit.

There is one salad I make that always goes over like gangbusters. I
like to pull this recipe out when the weather is warm and there are
lots of people to feed.

Broc

Broccoli Bacon Crunch

Ingredients:
2 heads of broccoli
about 1/2 to 3/4 package of bacon, depending on your penchant for pig
1/2 to 2/3 cup sliced or slivered almonds
1/2 to 2/3 cup raisins (yellow ones are good because they’re nice and plump)
1/2 to 2/3 cup grated cheddar cheese

Dressing:
1 cup mayo
1/4 cup white sugar
2 tblspns white wine vinegar

Instructions
1.
Cut the broccoli into bite-sized florets and blanch them (ie. bring a
pot of water to boil, drop in the florets and let them cook for approx.
3 min until they’re bright green and tender crisp, then dump them into
a colander and run cold water over them to stop the cooking).

2. Chop bacon into little pieces and fry them until you have crispy bits (mmmm…crispy bits).

3. Toast almonds in a skillet on the stove top until they are lightly
browned (Don’t leave them unattended! Those lil’ devils burn in an
instant!). Let them cool so they are crunchy.

4. Combine broccoli through to cheddar in a really big bowl, then dump the dressing on. Give it a good mix around and voila!

A couple notes: This salad is best made at least 8 hours before you serve it so that the flavours have time to meld. It can be made vegetarian by omitting the bacon (but why would you want to do that?). Also, the ingredient amounts are approximate and can be adjusted according to which you like more of, less of, etc. But prepare at your own risk: this salad is so amazing that you’ll be fighting the summer party invites off with a stick.

Outdoor_domino

Not convinced? Check out some other recipes that are sure to drive your barbecue popularity rating through the roof:

  • A ‘pinch’ of crab provides a twist on the classic deviled egg over at Orangette.
  • More appetizing ideas for Memorial Day dips, sides and libations from Bluelines.
  • Don’t forget dessert! 101 Cookbooks promises that black bean puree in brownies is awesome.

Have your own favourite summer recipes? Share them! And Thanks to Trazy for the gorgeous macro shot of broccoli. It’s cruciferlicious.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

You CAN Win Friends with Salad

Memorial day marks the start of barbecue season, and with it comes the question of ‘Can I bring anything?’ Instead of resorting to the standby bottle of wine, throw together a quick summer side and you’ll be an instant hit.

There is one salad I make that always goes over like gangbusters. I
like to pull this recipe out when the weather is warm and there are
lots of people to feed.

Broc

Broccoli Bacon Crunch

Ingredients:
2 heads of broccoli
about 1/2 to 3/4 package of bacon, depending on your penchant for pig
1/2 to 2/3 cup sliced or slivered almonds
1/2 to 2/3 cup raisins (yellow ones are good because they’re nice and plump)
1/2 to 2/3 cup grated cheddar cheese

Dressing:
1 cup mayo
1/4 cup white sugar
2 tblspns white wine vinegar

Instructions
1.
Cut the broccoli into bite-sized florets and blanch them (ie. bring a
pot of water to boil, drop in the florets and let them cook for approx.
3 min until they’re bright green and tender crisp, then dump them into
a colander and run cold water over them to stop the cooking).

2. Chop bacon into little pieces and fry them until you have crispy bits (mmmm…crispy bits).

3. Toast almonds in a skillet on the stove top until they are lightly
browned (Don’t leave them unattended! Those lil’ devils burn in an
instant!). Let them cool so they are crunchy.

4. Combine broccoli through to cheddar in a really big bowl, then dump the dressing on. Give it a good mix around and voila!

A couple notes: This salad is best made at least 8 hours before you serve it so that the flavours have time to meld. It can be made vegetarian by omitting the bacon (but why would you want to do that?). Also, the ingredient amounts are approximate and can be adjusted according to which you like more of, less of, etc. But prepare at your own risk: this salad is so amazing that you’ll be fighting the summer party invites off with a stick.

Outdoor_domino

Not convinced? Check out some other recipes that are sure to drive your barbecue popularity rating through the roof:

  • A ‘pinch’ of crab provides a twist on the classic deviled egg over at Orangette.
  • More appetizing ideas for Memorial Day dips, sides and libations from Bluelines.
  • Don’t forget dessert! 101 Cookbooks promises that black bean puree in brownies is awesome.

Have your own favourite summer recipes? Share them! And Thanks to Trazy for the gorgeous macro shot of broccoli. It’s cruciferlicious.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: