This salad has just the right balance of bitter, salty, sweet and crunchy with that smooth feel that I love. It makes a great dish to bring to a potluck or family dinner as it does not wilt and can travel without refrigeration for an hour or more. Plus it goes with most everything.
Mix these in a bowl
- 4 broccoli crowns - see below for instructions on how to chop the broccoli
- 12 oz dry salted roasted peanuts (without the red inner shells)
- 1 8 oz can sliced water chestnuts - slice these again into slivers
- 3 oz bacon bits - the ones made from real bacon
- 2 c dried cranberries (or substitute raisins)
Take the broccoli crown and slice it up. It's best to remove the small stems first. Then cut about 1/4 " down to remove just the outside of the flowers. Continue cutting the rest of the stem into 1/8 " slices. Where the stem is large, subdivide it into smaller sticks and cut the 1/8 " slices from each of those sticks.
The end result is all the flower parts cut off into a coarse powder of broccoli and the stems sliced 1/8" thick and no more than 3/8" in diameter.
Prepare the dressing:
- 24 oz Miracle Whip or similar salad dressing.
- 1/4 c white granulated sugar
- 1/4 c white vinegar
Taste it now. You may want to adjust the quantities to make it sweeter or more tangy.
Then pour the dressing over the salad and stir together well.
This salad needs more stirring than most because the broccoli bits are so small and you want some of the dressing to coat each tiny broccoli morsel. But its not much susceptible to squashing. I use a rubber spatula.
Cover and refrigerate for 4 hours before serving. It keeps overnight if you want to make it the night before.
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