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Tuesday, September 11, 2012

Broccoli - Bacon Salad

Letting go of summer in Phoenix produces mixed feelings.  In Arizona, the coming of fall means that the best temperate weather of the fall and winter.  On the other hand, summer is summer.  In an attempt to hold on a little longer, I offer this recipe.  It is a great cold salad that you can make hours in advance. It's crunching, sweet and sour.

Broccoli Bacon Salad


5 slices bacon, chopped into 1/2 inch pieces
1 pound broccoli florets (approximately), cut into 1 inch pieces
1/2 cup light mayonnaise
1 tablespoon balsamic vinegar
Coarse salt
Fresh black pepper
3/4 cup diced sweet bell pepper (red, orange, yellow, or a combination)
1/2 cup golden raisins
1/3 cup pine nuts, toasted


1. Cook bacon in a 10-inch skillet over medium heat until crisp, 6 to 8 minutes. Remove with slotted spoon and drain on a paper-towel lined plate.
2. Blanch the broccoli: Bring a large pot of water to boil. In another large bowl, prepare an ice bath with equal parts water and ice cubes. Add broccoli florets to boiling water and cook for 1 minute. Remove broccoli with a slotted spoon and place in the ice bath immediately to cool. Drain the broccoli again and dry the florets by spinning in a salad spinner or by laying them out on several paper towels.
3. Whisk mayonnaise, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl. Add broccoli, bell pepper, raisins, pine nuts, and shallot to the bowl with the dressing, and toss to combine. Season to taste with additional salt and pepper as needed, then sprinkle with the cooked bacon. Chill until ready to serve.
That's it!  With the blanched broccoli, the brightly colored peppers and the bacon.  It's a great easy salad that is sweet and substantial  Enjoy!