For whatever reason, I tend to shop for a family of four. I’m
not sure why I do that. The various sales just draw me in, eager to use those
sale ingredients in the vast pile of recipes I have stacked up to try. Because
of this I tend to over buy on vegetables, and I’m talking BIG time. When you
over buy on vegetables, you end up eating a lot of them, often forced to use
them in a variety of ways. Hence, the broccoli and corn salad was born. I have
to say that this is a delicious combination, so good, in fact, that I ate it as
a main dish. Use fresh corn in the summer, grilled if you like, to enjoy it all
year round.
Broccoli, Corn, and Bacon Salad
1 lg. head broccoli, chopped
1 lg. carrot, shredded
2 c. frozen corn, thawed
½ c. golden raisins
½ c. pecans, toasted, roughly chopped
1 T. fresh chives, minced
½ c. shredded sharp cheddar cheese
¼ t. Frank’s Hot Sauce
4 slices bacon, cooked and crumbled
¼ - ½ c. favorite Ranch Dressing
Combine all ingredients, toss to coat
with dressing, and serve immediately or store in the refrigerator for up to two
days.
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2 comments:
I looked at my blog reads this morning, saw you had a new post, and headed straight here. This salad is right up my alley. Love the grilled corn idea for it!
This salad will be on our menu! Thank you for sharing.
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