Issues → March/April 2007 → Food →
April Menu
Creamy wine and lemon sauce for French chicken. Tres bien!
Broccoli Salad
Vegetables Recipes | Salads Recipes
Yield: 6 to 8 servings
Tired of the same old spinach salad? Here's a delicious alternative made with good-for-you broccoli. It incorporates the same flavors as the standard spinach salad, but it can be made up to a day in advance and won't wilt on the buffet table.
- 4 cups broccoli florets
- 4 hard-boiled eggs, thinly sliced
- 1/2 cup (or more) thinly sliced onion
- 10 slices bacon, fried crisp and crumbled
- 1 cup mayonnaise
- 1/4 cup white sugar
- 3 tablespoons vinegar
Blanch the broccoli in boiling water to cover for 30 seconds. Remove the broccoli from the water and plunge it into ice water to stop the cooking. Drain well.
In a large bowl, combine the broccoli, eggs, onion, and bacon. In a small bowl, mix together the mayonnaise, sugar, and vinegar, whisking until the sugar is dissolved. Pour over the broccoli and mix gently. Refrigerate for 6 hours or overnight before serving. Just before serving, toss lightly.
Reviews by Readers
I haven't tried this recipe yet -- I make mine very similar -- instead of eggs, I add raisins amd everyone loves it. I use red onions and red wine vinaigrette. – Reviewed by Lorell Perreault
Find Similar Recipes
- By Category
- By Course
- By Preparation Method
Reader Comments
Registered users can add comments.
Registration is free, and just takes a moment.
Login or Register.