We had a brief respite from the summer heat . . . Okay, 95 degrees does feel cooler than 105 degrees! We learn to appreciate the quiet nuances of life, don't ya know! Anyway, I'm back to thinking about summer fare, again, and like to reduce the amount of meat we eat but come up with a filling side dish that tastes good and is pretty good for us, too. This has become a favorite around here and even my children will eat it.
Cool Broccoli Salad
1 bunch uncooked broccoli (how much you make depends on your needs so add or subtract!)
1/2 cup cooked and crumbled bacon
1/2 cup cashews
1/3 cup dried cranberries
1/4 cup shelled sunflower seeds
1/4 cup red onion, finely minced
Asian dressing of your choice - the salad dressing aisle has several choices these days!
Cut the broccoli into bite-sized florets, not too small but not ungainly mouthfuls. Steam cook them until barely done but still very crisp. Rinse under cold water to stop the cooking, drain well. Add the broccoli and all the ingredients in a large mixing bowl. Toss with enough dressing to lightly coat the broccoli. Refrigerate until ready to serve.
Ideas . . .
No dressing on hand? Try mixing mayonnaise, sugar, apple cider vinegar, and a heaping teaspoon of freshly minced ginger together. Again, this is a sort of decide the amounts as you need them. Toss with the above recipe ingredients.
Italian dressing and a tablespoon or two of Feta cheese works well, too.
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