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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As American As...

You thought I was going to say apple pie, didn't you.

DIDN'T YOU!?

Well, I'm not.

Hope you all had a fabulous Independence Day last week.  As you can tell, I'm a little behind on blogging. But, that's to be expected with adjusting to life with Ry Guy.  He's not a fan of sleeping.  Or eating.

I, however, am a huge fan (read GROUPIE) of both eating and sleeping.

Sad to say, not doing much of either.

Our 4th of July was spent lazing around the house tag teaming who was handling baby stuff and cat napping.  Around 3 in the afternoon, I got around to making our celebratory dinner:  Hot Dogs, Potato Salad, and Carob Peanut cookies a la mode (working on perfecting that recipe and will share it at some point - stay tuned!). Oh yes, and Lemonade.  Can't forget that.

Which brings me to the purpose of this post:  as American as... Potato Salad.

What's a cookout or BBQ without this quintessential side dish?  Not much, I assure you. Everyone has their own version of this standby and I'm no exception.  This is different than the potato salad I posted about earlier this spring, in that it's more of a classic recipe that you'd expect to find at a supermarket deli, except better for you and more flavorful.

Of course, you could adapt this to suit your own personal tastes...

Don't like mayo? Sub in light sour cream.  Don't do eggs? Skip them.  Easy as that.

But, if you can, I would encourage you to stick to the recipe below. It's just that good.  (If you need nutrition facts, pop over to my recipage, here.)

In the mean time, enjoy your summer.  And excuse my sleep deprived, lacking in creativity food photography and blog posts for the time being. I keep telling myself that life will return to a somewhat normal pattern, eventually. Until then, I'm going back to bed and hoping for the best...

American Potato Salad

by Raye

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: stove top salad side potato egg July 4th cookout American summer

Ingredients (10 servings)

• 3 lbs russet or Idaho potatoes
• 2 large hard boiled eggs
• 3 celery stalks
• 1/2 large onion, chopped
• 1/4 c. olive oil mayo
• 1/4 c. plain Greek-style yogurt
• 1/4 c. apple cider vinegar
• 1 Tbsp Dijon mustard
• 1/2 tsp sea salt
• Pepper, to taste

Instructions

• Peel, dice and boil the potatoes until tender, about 15-20 minutes. Drain and cool.
• Toss drained potatoes with apple cider vinegar. Chop hard boiled egg, onion and celery; add to potatoes.
• In a separate bowl, stir together mayo, yogurt, mustard, salt and pepper. Gently stir dressing mixture into potato mixture.
• Chill until ready to serve. Refrigerate leftovers.

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Memorial Day Munchables

I had a fantastic Memorial Day holiday.  Not because we left the house. Like, at all...

And not because anything happened. Because it didn't.

Actually, it was the lack of having anything to do that made it so awesome.  I slept in and made a special breakfast.  Blueberry Lemon Oven Pancake... YUM.

(still working on getting the recipe online for this, stay tuned... it's super yummy!)

After lounging around, reading, and packing a few boxes for our upcoming move, I decided to head to the pool for a swim.

Bummer... the hours were different and I got there just as the pool was closing.  No swim for me.

Headed back home and started feeling like making dinner.  Turkey Burgers!

M wanted a spicy Cajun version with melted cheddar and ketchup.  I was feeling a little more herb-a-licious, so I went with an Herbes de Provence version with mozzarella, lettuce, onion and yogurt sauce on a toasted whole wheat bun.

The salad was actually my favorite part of the meal.  I came across a cucumber and banana pepper salad on a blog and decided to put my own spin on it, using what I had in my crisper drawer.

Turned out awesome.

Light... fresh...  perfect side dish for my mood.  The recipe is on my recipage, here!

And what would a holiday meal be without dessert?

We had patriotic sundaes - homemade vanilla ice cream with fresh blueberry/strawberry sauce and whipped cream (of course!).

We finished up our day off chilling on the couch with a movie, then reading a book.  Hope your Memorial Day was as relaxing as ours was.  I needed a down day!

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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