Broccoli Salad

Broccoli Salad;, Diane Bittiker, salad recipes, easy recipes
No need to be fearful of this broccoli salad, it is tossed in flavorful dressing with variable ingredients that will have them asking for seconds! When the steamed version of this green veggie has been overdone on your dinner table, pull out this ingredient rich but surprisingly easy recipe by LOAR contributor Diane Bittiker to mix things up.

Broccoli Salad recipe by Diane Bittiker
There are several versions of this broccoli salad but this one is my favorite! It is perfect for a summer pool party served with crusty “No Knead Bread” and your favorite beverage! Make it a day ahead and all the work is done! The portions are estimated so it can be changed to fit the size of the crowd you are feeding.
Prep. Time – 30 minutes
Serves – 6-8
2lb bag of broccoli florets- cut into bite size pieces quickly blanched* (you can just use the broccoli raw for this recipe – personal preference)
1 cup sun dried tomatoes **
1 cup of toasted slivered almonds
½ cup chopped onion (green onions can also be used)
1 & ½ cups shredded cheddar cheese
Basic dressing- mix the following:
¾ cup mayonnaise
¼ cup vinegar
¼ cup sugar
½ teaspoon onion salt
½ teaspoon sea salt
pepper to taste
¼ cup of poppy seed dressing (Marie’s or Brianni’s)
Toss the dressing with the broccoli and the other ingredients – to your taste. A little goes a long way so you may not use all the dressing. It is best made the night before and kept refrigerated.
* Blanching vegetables – Bring 6 quarts of water and 1 tablespoon salt to a boil over high heat. Cook the broccoli in the boiling water for no longer than 1 minute. Transfer the vegetables to a large bowl of ice water to cool completely. Drain and dry on paper towels.
** If you use tomatoes packed in olive oil just rinse the oil off and pat them dry.
This is one of those wonderfully forgiving recipes that you can make and add your own favorite ingredients.
Golden raisins
Chopped bacon
Chopped grapes
Dried cherries
Chopped celery
Other nuts – sunflower, toasted pecans, walnuts or pine nuts
Shredded red cabbage
Chopped red onion
Frozen peas
great recipes from the kitchen of Diane Bittiker on
Entertainment News / Food To Eat / Salad Recipes by Diane Bittiker
Posted May 11, 2009; updated November 16, 2015

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