Tuesday, July 20, 2010

Broccoli Salad, Anstett Style

One of my favorite non-lettuce salads. This recipe can be modified or
substituted with other ingredients for a different flavor or type of
broccoli salad. The recipe is how I normally like to make it, with my
favorite ingredients. I wrote other options or substitutes next to
them if you want to try some other ideas. Amie really likes toasted
soy nuts in this salad. I love pine nuts but they can be really


10 slices bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup dried cranberries (or raisins if you prefer)
3 tablespoons white wine vinegar (or whatever is on hand)
2 tablespoons white sugar (I use agave)
1 cup mayonnaise
1 cup pine nuts (toasted soy nuts are good too)


1. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and cranberries.
In a small bowl, whisk together the vinegar, agave (or sugar) and
mayonnaise. Pour over broccoli mixture, and toss until well mixed.
Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and pine nuts.



1 comment:

  1. I lost my broccoli salad recipe which made me sad but this one sounds great and close to the one I had! I can't wait to try it!, ~Rose