“The problem with most broccoli salads is the broccoli – the raw broccoli. Some people like raw broccoli, and actually, I love raw broccoli stems. They taste a lot like cabbage or cauliflower. But the florets? If they’re raw, keep them away please. So, how to make a broccoli salad if you don’t like raw broccoli? The solution – blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked. In this recipe, the broccoli pairs wonderfully with the toasted almonds, bacon, peas, and onion. The honey and vinegar in the dressing adds some sweet and sour to the mix. Normally I cringe at the thought of broccoli salad, but honestly, this is one of the tastiest salads I’ve ever made, broccoli or not.”
- toasted slivered almonds
- salt
- mayonnaise
- apple cider vinegar
- honey
- grated zest and 2 tsp juice from 1 lemon
- unsalted butter
- Salt and pepper
- broccoli
- milk
- fresh bread crumbs
- ground pork
- ground veal
- ground beef
- kosher salt
- freshly ground pepper
- Olive oil for frying
- About 6 cups tomato sauce
- Grated Parmigiano-Reggiano cheese for serving
Serve with soup!
- temperature
- Tbs. coarsely chopped fresh flat-leaf parsley
- thick
- cornstarch
- fresh bread crumbs
- oil for deep frying
- mayonnaise
- roasted red peppers
- extra-virgin olive oil
- chili powder
- hot pepper sauce
- Kraft Free Shredded Cheddar Cheese
- fat-free sour cream
Low fat and low calorie.
- flour
- PREMIUM Unsalted Tops Saltine Crackers
- ATHENOS Traditional Crumbled Feta Cheese
- halved cherry tomatoes
- chopped unpeeled cucumber
- sliced black olives
- KRAFT Zesty Italian Dressing
- finely chopped red onion
This fresh take on the traditional taco salad works well as a vegetarian main course.
- Dijon-Lemon Vinaigrette
- minced fresh cilantro
- lime juice
- chopped pickled jalapeño peppers