Fresh Broccoli Salad

-
Recipe by: Nora
This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like

Ingredients
30m 9 servings 374 cals
  •     2 heads fresh broccoli
  •     1 red onion
  •     1/2 pound bacon
  •     3/4 cup raisins
  •     3/4 cup sliced almonds
  •     1 cup mayonnaise
  •     1/2 cup white sugar
  •     2 tablespoons white wine vinegar 
Directions
Prep      15 m
Cook     15 m
Ready in 30 m
  1.     Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
  2.     Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
  3.     To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.




source: www.allrecipes.com

Popular posts from this blog

Old Fashioned Potato Salad

-
Image
 Recipe by: jewellkay This is potato salad the old-fashioned way, with eggs, celery and relish. It's really good to serve with chili. Ingredients 1h  8servings 206cals 5 potatoes 3 eggs  1 cup chopped celery  1/2 cup chopped onion  1/2 cup sweet pickle relish  1/4 teaspoon garlic salt  1/4 teaspoon celery salt  1 tablespoon prepared mustard  ground black pepper to taste  1/4 cup mayonnaise Directions Prep     45 m Cook     15 m Ready in 1h  Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
Read more

Zesty Quinoa Salad

-
Image
Recipe by: scrumdiddly This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!" Ingredients 30m  6servings   270 cals     1 cup quinoa     2 cups water     1/4 cup extra-virgin olive oil     2 limes, juiced     2 teaspoons ground cumin     1 teaspoon salt     1/2 teaspoon red pepper flakes, or more to taste     1 1/2 cups halved cherry tomatoes     1 (15 ounce) can black beans, drained and rinsed     5 green onions, finely chopped     1/4 cup chopped fresh cilantro     salt and ground black pepper to taste Directions Prep         20 m Cook       10 m Ready in 30 m     Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low
Read more

squash coconut fry with seed and peel chutney

-
Image
Recipe by: Meera Sodha This dish uses the complete butternut squash – skin, seeds, pulp and every one – to create a no-waste dinner that scores on all fronts Butternut squash coconut fry with seed and peel condiment Try to get a butternut with clean skin. Serve with flatbreads (dosas or chapatis, say), salad, non-dairy yogurt and, if you’re terribly hungr Ingredients Prep 10 min Cook 35 min Serves 4 For the chutney 1.2kg butternut squash 3 tbsp rapeseed oil ½ tsp cumin seeds 2 finger-sized dried Kashmiri chillies, broken into pieces 15g coconut chips (ie, a handful) – I like Daylesford Organic) 1 tsp salt 1 tsp tamarind paste For the squash coconut fry Rapeseed oil 1 tsp black mustard seeds ½ tsp cumin seeds 16 curry leaves 3 green finger chillies, slit lengthways 3 small or 2 large shallots, peeled, halved and finely sliced 3 garlic cloves, peeled and cut into very thin slices 1 ½ tsp tamarind paste 20g coconut chips (ie, a large handful) 1 ¼ tsp
Read more