I’ve got another nice salad recipe for today. I was supposed to share three recipes this week, but one of them didn’t come out photo-worthy, which is a shame because it was absolutely awesome. It’s a shrimp dish in a heavy cream sauce that’s got some kick to it. We both loved it up around these parts. The shrimp and sauce are supposed to go over pasta, which is what we did. The problem was, I used shrimp that were too small for photos. They were on sale, so what the heck. Next time, I’ll buy some larger ones and I’ll pass the recipe on to you. You’ll like it. I’m sure of it.
I found this easy broccoli salad recipe online a few months back and I’m just getting around to making it. It’s pretty simple to put together and because of the very good tasting dressing, it was a hit last night. I bought a gigantic head (if that’s what you call it) of broccoli at the grocery store, so I was able to make a decent amount of this salad. Overall, the flavors and textures are there due to the broccoli, dried cranberries, muenster cheese, sun-dried tomatoes, onion and toasted sunflower seeds. But really, it’s all in the dressing. That was so delicious.
For the Salad
2 Tablespoons Olive Oil
5 Cups Fresh Broccoli Florets
1/2 Cup Dried Cranberries
1/2 Cup Sun-Dried Tomatoes, Chopped
1/2 Cup Sunflower Seeds, Roasted and Salted
1/2 Cup Red Onion, Diced
1 Cup Muenster Cheese, Thick Shredded
For the Dressing
3/4 Cup Mayonnaise
1/4 Cup Greek Yogurt
2 Tablespoons Sour Cream
1 Tablespoon White Wine Vinegar
1 Tablespoon Sugar
1/4 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
Pinch Red Pepper Flakes
I’d like to thank Karyl’s Kulinary Krusade for this recipe. Like I said, I found it a while ago and just recently made it. I wish I had gotten around to it sooner because it’s a new favorite.
Broil the Broccoli
Arrange your oven racks so one of them is in the second to top position. Then, turn your broiler on low. Let the oven warm up for about 10 minutes. In the meantime, add the broccoli florets to a large bowl, along with the olive oil. Toss the florets until they’re coated with the oil and then spread them out on a large baking sheet. When the oven is to temperature, place the tray on the top rack and keep it in there for 10-15 minutes. The edges of the broccoli should be turning just brown after this time. The broccoli should also be tender. When finished, remove the tray from the oven, turn off the heat and allow the broccoli to cool for a few minutes.
Prepare the Dressing
In a medium sized bowl, add the mayonnaise, yogurt, sour cream, vinegar, sugar, salt, black pepper and red pepper flakes. Mix everything together well and let the dressing sit for a few minutes.
You can hold a small amount of each ingredient back from this step if you’re going for presentation. When finished, you can sprinkle all the leftover ingredients on top to make the salad look snazzy. In a large bowl, add the broccoli, cranberries, tomatoes, sunflower seeds, onion and muenster cheese. Also add in the dressing and mix everything together well. Add the contents of the bowl to a casserole or large (nicer looking) bowl to make it look stylish. Then, add the ingredients you held back to the top of the salad.
The Final Broccoli & Sun-Dried Tomato Salad
This salad looks pretty good, doesn’t it? With the broccoli being softened slightly, it’s so much easier to eat than if it hadn’t been. Also, with all the ingredients being coated with this great tasting dressing, the salad is sure to be a big hit. If you decide to give it a try, please let me know how you like it. Thanks for reading!