Tag Archives: apple cider vinegar

Broccoli Crunch Salad

05 Monday Jan 2015

Posted by in Easy, Entertaining, Salad, Side Dish

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Broccoli Crunch Salad

One of the things in life that I really excel at, seriously, I don’t even have to try – is making healthy things not so healthy anymore. But I am also dangerously good at convincing people (mostly myself) that the un-healthified meal in question is basically like eating plain lettuce.

Broccoli Salad

The real moral of the story here is that for this ridiculous dialog to be happening, there has to be a sliver of healthy goodness in there. I don’t scream out, “HEY, IT’S VEGGIE!” when I’m shoving my face at Burgerville eating my favorite Spicy Anasazi Bean Burger. I usually know when to shut up and just enjoy it. But at least I don’t get the double bacon cheeseburger….

Broccoli Salad

So anyways, this broccoli salad, yeah. It’s pretty good. No, we aren’t eating plain broccoli here, we are throwing on some creamy dressing and bacon. But broccoli is going to steal the show no matter how much we try to trash this up.

Broccoli Crunch Salad

This is a riff on those broccoli salads you have at Bridal Showers, Summer BBQ’s, and the stuff you pick up for lunch from the deli counter. Since first making this, it’s been requested by Jordan for his work lunches several times. However, if you are bringing it to work, you may want to leave out the garlic in the dressing and those red onions out of the salad…Broccoli + garlic + onions can be pretty potent, if you know what I mean. Your call though, it’s really tasty either way!

Recipe
Broccoli Crunch Salad
Serves 6 to 8
by Baked Northwest

Ingredients

for the dressing:
2/3 cup mayonnaise
1 1/2 – 2 tablespoons apple cider vinegar
1 heaping tablespoon whole grain mustard
1 garlic clove, minced (optional)
1 teaspoon honey
1 teaspoon lemon juice (optional)
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

for the salad:
2 heads broccoli, cut into bite sized florets (you can also trim and cube the stems for use in this salad)
8 ounces (about half of a regular sized package) bacon, cooked and chopped into bit size pieces
1/2 cup slivered almonds (can substitute peanuts or cashews)
1/3 cup Zante currants (can sub dried cranberries)
1/4 cup diced red onions (optional)
1 green onion, thinly sliced

Directions

1. Place all dressing ingredients into a small mixing bowl and whisk together. Base amounts on how thin you like your dressing. If you like a thicker dressing, add 1 1/2 tablespoons apple cider vinegar. Like it thinner? Add about 2 tablespoons. If you want a sweeter dressing, add more honey, if you need a little zing, add some lemon juice! We eyeball ours and it comes out a little different each time, but it’s always delicious.

2. Place broccoli florets and all other salad ingredients into a large mixing bowl and top with dressing. Fold together until fully combined.

3. Adjust seasonings if necessary. Cover with plastic wrap and refrigerate for at least 4 hours and up to 1 day.

4. Toss salad before serving. This salad is great to make ahead and save for work lunches, but it’s always a hit at parties too!

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Strawberry, Pecan and Prosciutto Quinoa Salad

01 Wednesday May 2013

Posted by in Bloggerific, Easy, Entertaining, Main Dish, Salad, Side Dish

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Strawberry Pecan Quinoa Salad

Dare I say this is one of the BEST Quinoa recipes I have ever discovered?!? It’s such a fun combination of flavors and ingredients that totally compliment each other. I can’t wait to make this for a summer party!

Strawberry Pecan Quinoa Salad

I was so excited to dive into this, that I didn’t end up with any well styled photos. I was just too hungry and it all just tasted too good.

Note: this recipe tastes best the day it is made. Strawberries just aren’t quite the same after they have sat in the fridge overnight. It’s still great the next day, but if you are making it for an event or party serve it the same day.

Recipe
Strawberry, Pecan & Prosciutto Quinoa Salad
adapted from Southern Living
Makes 4 servings (more as a side dish for a party)

Ingredients 
For the Dressing:
  • 1/3 cup diced red onion
  • 3 Tbsp grapeseed oil
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp fresh parsley, chopped
  • 2 tsp lemon zest
  • A pinch of salt
  • Freshly ground black pepper, to taste
For the Salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 4 oz. prosciutto
  • 1 Tbsp. extra virgin olive oil
  • 1 cup pecans, toasted
  • 1 cup arugula
  • 1 cup quartered strawberries
  • 1 cup crumbled fat free feta cheese
Bring 2 cups water and 1 cup quinoa to a boil. Cover, reduce heat to medium-low, and simmer for 10-15 minutes, until quinoa is easily fluffed with a fork. Let cool.
Stir/Whisk together 1/3 cups diced red onion, 1 tbsp chopped fresh flat-leaf parsley, 3 tbsp grapeseed oil, 1 tbsp apple cider vinegar, 2 tsp lemon zest, 1 tbsp fresh lemon juice, salt, and pepper.
Saute 1 (4oz) package (or 3 oz, or 6 oz…whatever works!) of prosciutto in 1 tbsp hot olive oil in a large nonstick skillet over medium heat for 3 to 4 minutes or until slightly crisp; drain well, and crumble prosciutto to bite-sized pieces.
Toss together onion/dressing mixture, prosciutto, quinoa, toasted pecans halves, strawberries, feta cheese, and arugula. Serve immediately, or the day it is made.

Favorite Salad Dressing

16 Friday Nov 2012

Posted by in Easy, Entertaining, Healthy, LuLu's Classics, Main Dish, Salad, Sauces, Side Dish, Weeknight Meals

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This is THE salad dressing. It goes great on just about any kind of salad. I cannot tell you how many times I have dug through my email, trying to find the recipe that my mom has sent me on numerous occasions. It is so easy to make, very few ingredients, yet for some reason I cannot memorize this recipe for the life of me! Let’s hope this post helps it sink in more. I’m just relieved that now that I’ve posted it I’ll have easier access to it!

The classic salad for this dressing is a combination of pear, toasted walnut, and bleu cheese. Grilled chicken on top makes it a complete meal (if you aren’t vegetarian).

Last night, I didn’t quite have all of those ingredients, but I was close enough, and it was just as delicious: Asian Pear, candied pecans, and goat cheese, with the dressing drizzled on top. Honestly one of the most delicious and satisfying salads you can have!

Recipe
Honey Mustard Vinaigrette
Makes enough for a salad that serves 2-4 (depending on if entree size salad or side salad)

Ingredients

  • 3 Tablespoons Olive oil
  • 1 Tablespoon apple cider vinegar
  • dash Salt
  • dash Pepper
  • Squirt of honey mustard
  • Squirt of honey

VARIATIONS:

  • Use dijon mustard or grainy mustard instead of honey mustard.
  • Add a clove of minced garlic if you are feeling a little more zesty!

Add olive oil, apple cider vinegar, salt, and pepper to a bowl. whisk until combined. While whisking, add in a squirt of honey (at least a tablespoon) continue whisking and add a squirt (again, about a tablespoon) of honey mustard. You can add more honey or mustard to taste. I used French’s Honey Mustard, although other brands will work. Just make sure it is REAL honey mustard, not the lighter colored kind you find at some fast food restaurants.