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Broccoli
Usage: Eating fresh, cooking, stir-fry, in salads, in soups.
Selection: Good quality broccoli will be dark green to almost blue in color on
the flower end and will also be tightly budded.
Avoid broccoli with a flower end that is soft enough to easily part with your
finger tips. Avoid broccoli that is even slightly limp. Broccoli that has yellow
buds (blooming) is overmature. |
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Broccoli Salad
1 Bunch of broccoli (1 1/2 lbs.)
1/2 C. golden raisins
1/2 C. chopped red onion
1 small can of mandarin oranges
8 oz. can of sliced water chestnuts, chopped
Bring a pan of water to a boil, on high heat. Add broccoli and leave in until it
comes back to a boil. Remove broccoli and immediately pour cold water over it to
stop the cooking and drain. Place broccoli on a paper towel and get the moisture
off. Chop into pieces and add to a large bowl.
Add raisins, onions, oranges and chopped water chestnuts. Refrigerate until
ready to serve.
Dressing:
1 C. mayonnaise
1/3 C. sugar
2 T. vinegar
Just before serving add:
8 strips of bacon, crisply fried and crumbled
1 C. sunflower seeds
Dressing
Mix together and serve
8 servings
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