As I write this, it is raining. I think not too long ago I was writing about all of the rain and cold we were having. (I will never complain about that again!) It’s finally been so dry that the garden could be tilled, and the tomatoes are being planted. I feel like having a party! Its the time of year that I try and think of what I can cook with the least amount of stove or oven usage.
I was recently cooking for a group, and not in the kitchen I am used to, which did not have a fully stocked pantry. I wanted to make a broccoli salad, so found a couple of recipes that looked promising, but of course did not have exactly what was called for, especially in the vinegar department. So, of course I would have to improvise. It was a no cook broccoli salad with a mayonnaise, vinegar sugar dressing. I remembered that there was a bottle of white balsamic vinegar in the cupboard – ah sweet! I also wanted to cut down on the amount of mayonnaise, and use it more like the oil in the dressing, and I must say that balsamic can cover a multitude of sins. So, here is my version of fresh broccoli salad, improv style.
Improvised Broccoli Salad
CHANGE SERVING SIZEservings
- 1 head broccoli
- 6 to 8 slices bacon cooked and crumbled
- 1/2 cup onion(s) red, chopped
- 1/2 cup raisins
- 1/4 cup carrot(s) grated
- 1/2 cup mayonnaise
- 1/4 cup white balsamic vinegar
- 2 tbsp. sugar or a little more, depending on how sweet you want the dressing
- 1/2 cup tomato(es) cherry, halved
- Trim off the large leaves from the broccoli stem.
- Remove the tough stalk at the end and wash broccoli head well.
- Cut the head into bite-size flowerets and the stem into bite size pieces.
- Place in a large bowl.
- Add the bacon, onion, raisins, and carrot.
- In a small bowl, combine the dressing ingredients, stirring well.
- Add to broccoli mixture and toss gently.
- Last of all add in the tomatoes and toss again gently.
- Refrigerate until ready to serve.