salad

Jen’s Broccoli Salad

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Jen’s Broccoli Salad

This incredibly easy salad was introduced to me by my cousin, Jenny. She sent me her recipe a while ago and I have to admit, I tucked it away until now. But, I had to make a change because I am not a fan of buying bottled salad dressing. After searching, I found other recipes – all similar – so I made one recipe with some alterations and it came out outstanding, if I do say so myself. The inspiration for making this was first, simply a craving — I thought of it and couldn’t get it out of my head until I had it in my mouth! Second, it was a memory, a nice sweet memory of my cousin Jenny, who, by the way is a great cook because she cooks with true love – a lovely gift.

Beware: This is a very addictive salad!!

Bacon adds that sweet/smoky, salty taste, very nice but pricey and I omitted it because I didn’t have any on hand. As far as I am concerned the world is too bacon crazy, anyway. I love, love, love mayo but not the fat – so that got switched to yogurt, a great alternative to mayo in just about anything.

This salad gets better the next day and the day after. But please make a note here that the sunflower seeds change…yea, not so crunchy anymore. So to keep them crunchy…get the idea, just toss a handful or more on right before you plan on eating and it will make the salad seem fresher.

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Cut broccoli into nice bite sized pieces.

5 cups broccoli
1 cup raisins
1/4 cup red onion, minced
1 cup sunflower seeds, roasted/salted

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Keep the sunflower seeds out until serving.

Dressing
3/4 to 1 cup plain yogurt
2 tbsp mayonnaise
2 tsp sugar
1 tbsp vinegar

Large mixing bowl and spatula

Wash and dry broccoli (save the stalks). Cut into bite sized pieces and put into bowl with red onion and raisins. Mix dressing in small bowl and pour over broccoli mixture. Fold dressing until broccoli is completely coated. If needed add additional yogurt to coat.

Sprinkle with sunflower seeds and enjoy!!

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