Sweet and Tangy Broccoli Salad Recipe

I learned to make a version of this awesome broccoli salad while working at a sandwich shop/deli during college. It was a big seller and I can understand why - it's amazing!

Crunchy broccoli, smoky bacon, sweet raisins, savory red onions in a sweet and tangy dressing? Um, yes please.

 

This bowl of yum-ness is a real crowd pleaser. I always get rave reviews when I bring it to pot-lucks and picnics or serve it at parties and BBQ's. In fact, I love this salad so much, I even had my caterer serve it at my wedding!

This version differs slightly from the original deli version; I use a lower sugar to mayo ratio. And I prefer to use homemade mayo, but you can certainly use a good quality storebought mayo instead.

This recipe makes quite a lot, so it's perfect for picnics and parties. Enjoy!

Broccoli Salad

by Raye

Prep Time: 15 minutes

Keywords: salad side bacon spring summer

Ingredients (16 servings)

Salad

• 4-5 crowns broccoli
• 4 oz bacon
• 1/2 lg red onion
• 1 c. raisins

Dressing

• 1-1/4 to 1-1/2 c. olive oil mayo
• 6 Tbsp vinegar (white or apple cider)
• 1/2 c. sweetener (evaporated cane juice, granulated white sugar or honey)

Instructions

1. Salt the broccoli liberally, then stand them (florets side down) in a colander and run them under cold water. This will get rid of any bugs that may be hiding in your broccoli. Set aside to drain.
2. Cook bacon until crispy and drain well. Set aside to cool.
3. In a large mixing bowl, whisk together mayo, vinegar and sweetener of choice. Peel and dice the red onion; add to the dressing mixture in the bowl. Chop the bacon and add to bowl along with the raisins.
4. Using a sharp knife, cut off the florets from the stem. Use your knife to pare off any woody parts of the stem. Dice the stem and add it to the bowl. Separate the florets into bite size pieces and add them to the bowl.
5. Gently stir to mix salad together. Refrigerate until ready to serve. Will last for 2 days in the refrigerator.

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Salad Season Has Begun!

Farmer's Market is in full swing down here... we're enjoying some fresh veggies.  I came across a recipe in my Rachael Ray "Big Orange Book" while looking for a burger idea.

I changed a few things up, but stuck to the mayo-less idea.  I love that I can take this salad to a picnic or BBQ and not worry about it going bad in the heat.

It's zippy! And pretty!

Of course, if you don't like radish, you could always leave it out, but I think it really makes this dish.  The flavor is not overpowering at all.

It's a zesty combination of spring veggies... red (new) potatoes, radish, celery, and onion - tossed in a light honey and mustard vinaigrette dressing.

Add some spring to your table, y'all. This one's yummy.  Pop over to my recipage, here, for nutrition facts.  And enjoy!

Spring Potato Salad

by Raye

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: stove top salad side gluten-free vegetarian potato spring summer

Ingredients (6 servings)

• 2 lbs new potatoes
• 1/2 c. honey
• 1/2 c. Dijon mustard
• 2 Tbsp apple cider vinegar
• 1/3 c. olive oil
• 3 large (or 6 small) radishes
• 4 stalks celery
• 3-4 spring onions

Instructions

1. Wash and quarter the potatoes. Boil in a large saucepan until easy to pierce with a fork. Drain and put in a mixing bowl to cool.
2. Chop the onions (spring onions are small - may use 1 medium yellow onion instead), celery and radishes. Combine with the cooled potatoes.
3. In a small bowl, whisk together honey, mustard, vinegar and olive oil. Toss the dressing with the potato mixture. Season with salt and pepper and serve immediately.
4. Store leftovers in the refrigerator, covered, for up to 3 days.

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St. Patty's Day Colcannon

Happy St. Patrick's Day!  In honor of the holiday, and because the ingredients were on sale, I decided to make an Irish classic... Colcannon. 

It's a rustic dish, really... as M says, "It's like lettuce in your mashed potatoes."  Ok, so not quite, but sort of.  It's better described as potatoes mashed with butter and milk, mixed with bacon, onion and cabbage.

It's very warm and filling... perfect for cool, damp, spring days.  Perfect for March 17th...

You can substitute chopped ham for the bacon and chopped spinach for the cabbage, if you'd like.  Or, just stick to the recipe below.

Sometimes the simple things are best... "A little pleases a poor man." - Irish saying  Enjoy the simple things - start with colcannon.

Colcannon

by Raye

Cook Time: 20 minutes

Keywords: stove top entree potato bacon cabbage St. Patrick's Day spring

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Ingredients (4 servings)

• 3 lb potatoes (any kind will work - I prefer Russet)
• 4 slices nitrate-free bacon, cooked and chopped
• 6 Tbsp butter
• 1 c. milk
• 1/4-1/2 lb chopped green cabbage
• 2 small or 1 large spring onion, chopped
• Sea salt and pepper, to taste

Instructions

1. Peel and quarter the potatoes; place in a large pot or Dutch oven and cover with cold water. Cover and bring to a boil over high heat. Boil until fork tender, about 20 minutes.
2. Meanwhile, cook and chop the bacon; set aside. Chop the cabbage and onion.
3. When potatoes are done, drain them in a colander, then return them to the pot. Cook over low heat for a minute or two to dry the potatoes out. Add butter and milk to the pot and mash to your desired consistency.
4. Stir in chopped bacon, cabbage and onion. Continue to warm over low heat, stirring occasionally, until heated through. (Cabbage will still be somewhat crisp. If you prefer the cabbage to be softer, simply steam or boil it in a separate pot for about 5 minutes while the potatoes are cooking.)
5. Spoon into serving bowls, top with additional butter and salt/pepper if desired. Serve immediately.

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