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Don't throw away the broccoli stems,
they are the best part and most delicious for this salad
with sweet raisins,
they are
crunchy and refreshing.
Once you try these crispy broccoli 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 and
mayonnaise for a treat,
it is a great balance of flavors with raisins...
add the salty sunflower seeds for a delicious tasty and refreshing
salad,
serve with baked salmon for a terrific dinner
Broccoli salad is great for picnics, buffets, family gatherings or
any time.
Broccoli Salad
with Raisins and Sunflower Seeds
a Peggy Bucholz recipe and photograph for my websitewww.finedinings.com
Serves 4 to 6
4 cups Broccoli florets and stems
5 green onions, sliced
1/4 cup raisins, brown or golden
1/4 cup salted sunflower seeds
3 tablespoons mayonnaise
4-1/2 teaspoons
granulated sugar
3-1/2 teaspoons red wine vinegar
Cut broccoli florets into bite size
pieces; peel the stems and cut into 2 inch
matchsticks, put into a large bowl with green onions, raisins and salted sunflower seeds.
In a small bowl combine 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.
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Wine
recommendation: Pinot Gris; Chardonnay |
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