This is by far my favorite recipe ever created. I can't begin to describe the flavor explosion that is set off on your tongue with one bite of this salad. Because this salad is so expensive to make, I rarely make it, but when I do, I can't get enough. My mouth is watering just thinking about it.
I owe my gratitude for this salad recipe to my SIL Clairissa. She brought this to a family dinner the year Lindsey was born. (2002) I know this, because my mom rented a house in Gilbert right next to Highland High School for one year while my lil sister Ashley finished her senior year of high school in Arizona. My mom and Ashley watched baby Lindsey for 3 weeks while I went to real estate school and studied for my real estate exams. It was in this same home, I tried Clairissa's broccoli salad. I vividly remember the yellow kitchen in eye sight of a TV playing Food Network 24/7 and we were all in love with Rachelle Ray's 30 Minute Meals. Many happy memories were shared in this home enjoying weekly Sunday dinners & eating our newly loved favorite, broccoli salad. For one year, I experienced one of life's greatest treasures... living close to my Mom.
2 large heads of broccoli... (about 4 cups of broccoli, small sliced florets only.)
3/4 cup diced celery
1/2 red onion, diced very small
1 cup red grapes cut in half
1 package of bacon, cooked and chopped
1 cup craisins
1/2 cup sun flower seed kernels (salted)
1/2 cup cashews cut up
1/2 cup graded cheddar cheese
Dressing:
1 cup real mayonnaise
1 T vinegar
1/4 cup sugar
Do NOT toss in dressing more than 30 minutes before serving.
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