I haven’t really done much cooking since my mom and sister came into town. If I have cooked, they’re recipes I’ve already shared here or leftovers from Filipino or Japanese restaurants. They’re getting their fare share of Filipino and Japanese food that they don’t have in their area. While they don’t live in a rural area and have several Filipino and Japanese restaurants there, the variety isn’t as large and it’s more of a casual eatery (for Filipino restaurants) or its not as authentic as the food when we were younger (Japanese).
However at lunch, when I’m usually by myself as my sister and mom explore the area I typically I have a salad. Usually it’s something quick, which I’ve probably shared with you before, but I wanted to try something different the other day. I had leftover bacon from the other day (i know WHY on earth with you have leftover bacon… its BACON! you eat it all in one sitting!) and some broccoli in the fridge, so I decided I was going to make a broccoli salad.
I came across Elise’s Broccoli Salad and decided to try it. Pretty tasty.
1 teaspoon salt
5-6 cups fresh broccoli florets (1 pound)
1/2 cup slivered almonds (or nuts of your choice)
1/2 cup cooked bacon, crumbled
1/4 cup red onion, chopped
1 cup of frozen peas, thawed
1 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 cup honey (I used sugar but not as much as the honey. I kept my dressing tangy)
Bring a large pot of water with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. Do not cook more than 2 minutes as the broccoli will turn mushy. Prepare a bowl of ice cold water, while the broccoli is cooking. Drain the broccoli and place in the ice cold bowl to stop the cooking process. Let it cool and then drain.
Combine broccoli florets, onions, bacon, almonds, and peas in a large serving bowl. In a separate bowl, whisk mayonnaise, vinegar, and honey or sugar. Add the dressing to the salad and mix well. Chill thoroughly before serving.
I put this salad on a bed of romaine lettuce and spinach and omitted the onion. I also substituted the almonds for pine nuts (I ran out of almonds) and added chunks of cheddar cheese (low fat of course) and chopped bell pepper (and added color to the dish. I try to present a dish well even if it’s just for me). The result was DELISH. The peas, bacon, and broccoli work so well with the mayonnaise dressing (which I used low fat so I wouldn’t feel bad about myself). The picture above is sans dressing. I typically add my dressing as I’m eating. It’s something I picked up when I first started traveling and started to watch what I ate. A lot of it was because that restaurants over dress their greens making the salad fatty and wilted, which I HATE. So I’ve learned to ask for the dressing on the side, dip a couple of the veggies into the dressing, and pat the excess off onto the other veggies. I’ve found that with this method I don’t use as much dressing as one normally does. But regardless… this salad was yummy in my tummy. Made me feel better about all the bad eating I did (even if there was bacon, cheese, and mayo in it) this past weekend or the weekdays when my sister asks me to take her to In-N-Out for dinner.