BACON-BROCCOLI SALAD
This salad is also great for a cook-out or pot-luck!
Serves 4
4 cups broccoli florets
4-8 slices thick bacon, cooked until crisp, and crumbled
1/4 cup raisins or dried cranberries
1/4 cup shelled pistachios or chopped toasted walnuts
1/4 cup pickled red onions (recipe follows), or to taste
Tangy vinaigrette (recipe follows)
Steam broccoli florets for 1 minute or so. Remove from heat and plunge into a bowl of ice water until chilled. Drain and pat dry with a clean towel.
Place the broccoli on a serving platter. Arrange the bacon, raisins, and pistachios over the broccoli. Add the drained and dried pickled red onions.
Serve drizzled with Tangy Vinaigrette. You may also serve with dressing on the side.
Serves 6.
Pickled Red Onions
Slice a red onion in half from root to top. Wrap one half in plastic and reserve for another use.
Trim off the root and top, and peel the onion. Slice thinly from root to top. Place slices in a bowl of water for a few minutes. Drain.
Combine 1/4 cup apple cider vinegar, 1 teaspoon sugar, and 1/2 teaspoon salt in the bowl. Add the drained onions. Add enough water to cover. Allow to marinate for at least 10 minutes and up to 24 hours. Drain and dry the onions on paper towels.
Tangy Vinaigrette
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Place ingredients into a small jar and shake until smooth. Sprinkle dressing over the salad or serve on the side.
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