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don't throw away the broccoli stems,
they are the best part and most delicious, they are
crunchy and refreshing.
Once you try crispy stems you will always include them in your recipe.
Simply peel away the tough outer skin of the stalks
cut the tender stems into matchsticks and
add them to the salad for a delightful flavor,
toss with a sweet-sour dressing of red wine vinegar for a treat...
the salty sunflower seeds make this tasty and refreshing,
serve with baked salmon for a terrific dinner
see
more of my gourmet salads with pictures
Broccoli Salad
a Peggy
Bucholz recipe and
photograph
for my website www.finedinings.com
Serves 4 to 6
4 cups Broccoli florets and stems
5 green onion, sliced
1/4 cup raisins, brown or golden
1/4 cup salted sunflower seeds
3 tablespoons mayonnaise
4-1/2 teaspoons
sugar
3-1/2 teaspoons red wine vinegar
Cut florets into bite size
pieces; peel the stems and cut into 2 inch
matchsticks, put into a large bowl with the green onion, raisins and sunflower seeds.
In a small bowl combine the mayonnaise, sugar and red wine vinegar mixing well,
pour over the florets, toss lightly to blend and serve immediately or cover and refrigerate until ready to use.
Wine
recommendation: Sauvignon Blanc; Dry Riesling
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