Fri, Jan-21-05, 02:36
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Senior Member
Posts: 513
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Plan: Atkins-modified diabetic
Stats: 259/259/130
BF:
Progress: 0%
Location: St. Paul, MN - USA
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I made this today w/o the chopping and peeling and mess, and found a way to make the dressing sweet and smoky (without the nuts, raisins or sweetener) because I had none of that stuff, it took me like 10 mins tops to make:
1 bag frozen broccoli, thawed in fridge
1/4 lb bacon, fried, drained and crumbled
1/2 C mayo
2 T whipping cream (unwhipped liquid)
shredded (or diced) cheddar cheese to taste
finely diced onion to taste (I like lots)
dash black pepper
1 T SF LC maple flavor syrup
Cook the bacon the easy way: lay 2-3 layers of paper toweling on a glass or microwave safe large plate or platter, and lay the bacon strips on the paper towels (if it is easier you can hack the slab of bacon in half before peeling off slices to cook, this makes it a bit easier to lay on the plate). Cover with 1-2 more pieces paper toweling and cook for 40 secs to 1 min per slice, depending on how high your microwave oven wattage is. When the bacon is done you will know because the fatty parts are even crispy! Let sit too cool.
Meanwhile, mix the mayo, cream, pepper, onion in a small bowl, adding the syrup slowly and tasting the mix for your level of sweet. Don't forget how bland cold broccoli can be...sometimes a stronger flavor is good, especially if you are going to let it sit in the fridge awhile. Crumble the bacon and add to the mixture, then in a large bowl, put the broccoli pieces and mix the broccoli up with the mayo mixture, coating it evenly. Stir in the cheese shreds/chunks and put in the fridge for about 1 hour before serving.
I keep shredded cheese and diced onion in good freezer bags in my freezer. Why? I hate chopping onion and the cheese stays nice a bit longer than if I were to shred it and put it in the fridge. My store seems to always have pre-shred cheese on sale for some reason so I will continue to buy it for recipes. I don't shred block cheese, however...the pre-shredded packs contain a pretty insignificant amount of preservative anti-caking powder which keeps the shreds from sticking together. And frozen broccoli is not only already chopped and washed, it seems a *teeny* bit softer and less likely to need peeling than the raw stuff. I hardly noticed a difference but then the last time I had fresh broccoli in this salad was a few months ago.
**Yields about 2-3 cups salad.
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