Spring is finally here and it just makes me want to eat GREEN! Actually, it make me want to grill everything green…and every other color for that matter. I needed to shake it up a bit for dinner this week, but keep it simple because the night-time routine seems to suck up every last-minute. I love cooking, but when it starts to seem more than a chore than a pleasure that tells me it time for a change!
This recipe for broccoli salad is yummy, fast to make, and will keep for a few days. I have some in my lunch bag next to me on the train. Leftovers! Yay!
Start by cooking up some bacon. Next, toast up a handful of slivered or sliced almonds. Do not walk away from them while they are cooking. As soon as they start to turn to a light golden color take them off of they will burn!!! Chop up a couple of big broccoli crowns, a big handful of grapes (I used red to give some color), a few scallions, and celery.
The dressing is also very easy combining mayo (find a natural brand or try making my recipe for No-Fail Homemade Mayonnaise) add a bit of vinegar, (I used apple cider vinegar– but you could also use a red wine vinegar), a bit of raw honey, and my secret weapon seasoning; celery salt. Mix about half of the dressing into the salad to start and then keep adding until you get the coverage you want. I used a little more than half but dressed my hubby’s portion a bit more.
Hope you enjoy! Instructions next page …
