NOT YOUR AVERAGE BROCCOLI AND RAISIN SALAD
You know the one I am referring to... the broccoli salad with eight slices of bacon... it's not that one. If you don't want to stray too far from tradition, add a couple slices of chopped crisply cooked bacon or tempeh bacon. This version is not as syrupy sweet either. I've substituted broccolini and broccoflower in this recipe, too. From All-American Vegetarian cookbook.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Toast the sunflower seeds. Let cool.
- Trim bottom 2 inches off the end of the broccoli stalks.
- In large pot of boiling water, lighlty blanch the broccoli for about 3-4 minutes. Immediately rinse with cold water and drain. Set aside.
- In small non-reactive bowl combine all the dressing ingredients except for the vinegar and blend well with hand-held immersion blender. Taste and adjust dressing. If too sweet start by adding 1/4 teaspoon but up to 1 teaspoon of the raspberry vinegar. Season with salt and pepper.
- Once cool enough to handle, dice the broccoli stems and chop up the florets into bite-size pieces. Place the cut up broccoli into a large salad bowl with the carrots, onion, raisins, and sunflower seeds.
- Keep salad refrigerated until time to serve. Serve chilled.
Nutrition Facts : Calories 131.5, Fat 6, SaturatedFat 0.8, Cholesterol 2.4, Sodium 168.8, Carbohydrate 18.8, Fiber 3, Sugar 10, Protein 3.3
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