Broccoli salad. December 13, 2012Posted by ourfriendben in recipes.
Tags: best winter salads, broccoli salad
Silence Dogood here. Our friend Ben and I fell in love with a broccoli salad prepared by our local grocery. It was simple as could be: broccoli florets, shredded Cheddar, diced red onion, blue cheese dressing. It was crunchy and addictive; I would buy some and serve it over greens with a sprinkling of pepitas (roasted pumpkinseeds). We loved it, and would have been happy eating it three times a week. But it was not to be.
To my dismay, the grocery started adding bacon or ham. As a vegetarian, this was unacceptable to me. What to do? Duh. How about making it from scratch?
Now I toss broccoli florets with diced red onion, diced red, orange, or yellow bell pepper, and a mix of shredded Cheddar, Parmesan, and crumbled blue cheese. I serve it over mixed greens, and add any dressing that appeals to me and OFB on a given night, from a simple olive oil and balsamic vinaigrette to Parmesan peppercorn, blue cheese, or chipotle ranch. Topped with pepitas, it’s a healthy, satisfying salad. Adding it as a topping to a bowl of greens keeps it from being too filling, so we can still enjoy our meal of pasta, roasted veggies, soup, or whatever, as opposed to serving up an entire bowl of broccoli salad (yummy, but still).
You could sub golden raisins and slivered almonds for the bell pepper and pepitas, for a sweeter but still delicious option. And you could add chartreuse broccoflower and/or white, orange and purple cauliflower florets to give a rainbow effect (but make sure they’re small so they’re easy to chew). Broccoli, broccoflower, cauliflower, and onions all have anti-carcinogenic properties, so you can feel good about eating this salad, especially served on a bed of greens for vitamin and fiber power. Enjoy!
‘Til next time,