So a few months back I posted a slapdash version (not that there's anything wrong with slapdash...amirite?) of my very own personal momma's broccoli salad - one that's been a holiday favorite chez our house since she made it for the first time a few years ago. So, this Christmas she asked me to make it to save her some chopping time, and sent me the recipe (no slapdashery at Reddick family Christmas). Much to my dismay I realized how very different her salad actually was from the one I'd put together here. BUT this can be good! Cause that one's yummy...and so is this one!
This salad takes a little chopping time, but the ingredients keep nicely once chopped. After this Christmas no less than SEVERAL boys asked me for this recipe. BOYS asked for SALAD. So, you know it's good :)
This is the body of the salad, but the original also calls for bacon. Probably a shit ton of bacon.
1 large head broccoli (or, two small heads) (cut into small pieces)
2 cups red grapes (cut in half)
1 cup celery (large dice)
1/2 cup onion (minced as thin as you can)
2/3 cup slivered almonds (lightly toasted)
I doubled that for our family dinner of 13 guests. Notably, this salad keeps fairly well, and makes a great lunch, (probably even greater with aforementioned bacon) so it's nice to make up a double batch and keep it in the fridge.
Try not to think about the dressing too much: it's a combination of mayonnaise, sugar, and vinegar. The amounts are sort of up to personal taste, though it's mostly mayonnaise.
To dress the doubled ingredients, you're looking at roughly:
1 cup of mayonnaise
1/3 cup of sugar (though I always use a little less of this than even I call for here)
2 tablespoons of vinegar
Add it to your mix of veggies in spoonfuls only until it's as coated as you like it - I find that these amounts are the easiest to get the right tangy to sweet proportion of, but make a bit too much dressing to actually use. Another suggestion then, is to just keep these proportions in mind, and sort of wing it with the dressing, tasting as you go. It always turns out delicious, so don't sweat it :) I'll post a picture of mine the next time I make it (M ate all the leftovers, which is a very very good sign).
Add in the toasted almonds last.
Happy (late) new year from Stute Kitchen! Stay tasty ;)
This salad takes a little chopping time, but the ingredients keep nicely once chopped. After this Christmas no less than SEVERAL boys asked me for this recipe. BOYS asked for SALAD. So, you know it's good :)
This is the body of the salad, but the original also calls for bacon. Probably a shit ton of bacon.
1 large head broccoli (or, two small heads) (cut into small pieces)
2 cups red grapes (cut in half)
1 cup celery (large dice)
1/2 cup onion (minced as thin as you can)
2/3 cup slivered almonds (lightly toasted)
I doubled that for our family dinner of 13 guests. Notably, this salad keeps fairly well, and makes a great lunch, (probably even greater with aforementioned bacon) so it's nice to make up a double batch and keep it in the fridge.
Try not to think about the dressing too much: it's a combination of mayonnaise, sugar, and vinegar. The amounts are sort of up to personal taste, though it's mostly mayonnaise.
To dress the doubled ingredients, you're looking at roughly:
1 cup of mayonnaise
1/3 cup of sugar (though I always use a little less of this than even I call for here)
2 tablespoons of vinegar
Add it to your mix of veggies in spoonfuls only until it's as coated as you like it - I find that these amounts are the easiest to get the right tangy to sweet proportion of, but make a bit too much dressing to actually use. Another suggestion then, is to just keep these proportions in mind, and sort of wing it with the dressing, tasting as you go. It always turns out delicious, so don't sweat it :) I'll post a picture of mine the next time I make it (M ate all the leftovers, which is a very very good sign).
Add in the toasted almonds last.
Happy (late) new year from Stute Kitchen! Stay tasty ;)
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