When we first moved south, most of our family stayed up north. So, when my daughter and her husband decided to follow us down here we were thrilled. But, that first Christmas without all the rest of the family was a little sad for us.
I decided to pull out all the stops for the four of us and make a really special dinner. A marinated roast beef tenderloin with a merlot sauce for the main course, twice baked potatoes, and this extremely lovely and delicious broccoli salad. It didn't stop us from missing everyone, but it did create a really special dinner that night.
You can add your favorites to this versatile salad that features fresh broccoli, smoky bacon, sweet raisins and a creamy mayonnaise dressing.
5 cups fresh broccoli florets, cut into small pieces
1/2 cup finely chopped red onion
1 cup shredded sharp cheddar cheese
1/2 pound cooked, crumbled bacon
1/2 cup roasted pine nuts
1 cup golden raisins (dried cranberries during the holidays look really festive)
Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli for 1 minute in the boiling water. Plunge it into the ice water until completely cool and drain well. Combine broccoli with all salad ingredients in a large mixing bowl; mix well.
1 cup mayonnaise
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine dressing ingredients in a small mixing bowl. Mix until thoroughly blended, using a fork or wire whisk. Add dressing to salad and mix well.
Refrigerate 1 hour.
Makes 8 servings.
Switch up the pine nuts for sunflower seeds.
Use 1/2 cup golden raisins & 1/2 cup dried cranberries
Add some blue cheese.
"Once you were alienated from God ... but now he has reconciled you by Christ's physical body through death to present you holy in his sight, without blemish and free from accusation." - Colossians 1:22