Mr. O-P loves to shop, but at his age there really isn't a whole lot that he needs anymore, so he buys food. Lots of food. He buys what's on sale whether he likes it or not. This week he came home with three crowns of broccoli, and he doesn't even like broccoli. I do like broccoli, quite a bit, but there is really only so much broccoli a girl can eat, so there's been a bit of a scramble, on my part, to find as many ways as possible to use it. Broccoli soup was made, beef and broccoli enjoyed one night for dinner, crudites became afternoon snacks, broccoli has been blanched, streamed, and broiled, and today I made this salad from a recipe that I've long had and was discovered in the bowels of my recipe box.
I couldn't believe how good this was. Now, I happen to be one of those people who truly enjoys raw broccoli and cauliflower, so that probably enhanced my enjoyment, but it wasn't just about the broccoli, but the wonderful combination of tastes as well as a simple, yet tangy dressing.
This recipe made four side salads that I placed in those small, squat canning jars. I stacked them up in the fridge and grabbed for one when I wanted an energizing snack. This is great picnic food here, being both portable and tasty to boot. If you have a crazy, food-buying shopper in your house, direct him (or her) to the next broccoli sale and give this recipe a try.
Fresh Broccoli Salad with Bacon & Grapes
2 cups fresh broccoli florets
1/3 cup diced red onion
1/2 cup diced celery
1/2 cup seedless black grapes, halved
1/3 cup mayonnaise
2 Tablespoons sugar
2 Tablespoons raspberry vinegar
Pinch of dry mustard
4 slices bacon, cooked and crumbled
1/2 cup sunflower seeds
Salt and freshly ground black pepper, to taste
In a large salad bowl, combine the broccoli, onions, celery and grapes. In another bowl, whisk the mayonnaise, sugar, vinegar, and dry mustard; pour over broccoli mixture; toss to coat. Cover and refrigerate until serving. Stir in bacon and sunflower seeds just before serving.
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