Broccoli salad II
Instructions:
- 1 head of fresh Michigan broccoli, cut into bite size pieces;
- 1⁄2 cup raisins;
- 1⁄4 cup Michigan red onion, chopped;
- 2 tablespoons sugar;
- 3 tablespoons white wine vinegar;
- 1 cup low-fat mayonnaise;
- 1 cup sunflowers;
- 10 slices bacon.
- CHOOSE:
- Compact, firm cluster of flower buds that have not opened.
- STORE: Broccoli should be stored in the refrigerator in a plastic bag and is best if used within 3-5 days.
- HOW TO USE: Wash well and remove tough stems.To cook, boil or steam for about 9-12 minutes. Do not overcook.
- Place bacon in a large, deep skillet.
- Cook over medium-high heat until evenly brown.
- Crumble and set aside.
- In a bowl, toss together broccoli, raisins and red onions.
- In a separate bowl, whisk the sugar, vinegar and mayonnaise.
- Pour over broccoli mixture and toss to coat.
- Refrigerate for 2 hours.
- Before serving, sprinkle with sunflower seeds and crumbled bacon.
- Toss and serve.
- Ways of using broccoli stalks.(Peel stalks by inserting a small, sharp knife under the skin and pulling.)
- Slice peeled stalks into sticks or circles and add to soups, stews, or stir-fries.
- Slice peeled stalks can also be added to a vegetable platter with dip.