Broccoli Salad
Use fresh broccoli harvested straight from the garden to make this crisp, healthy, delicious recipe that's easy peasy to make. For something a little richer, replace the lemon juice and olive oil with our Creamy Salad Dressing instead.
INGREDIENTS
- 2 x heads of broccoli (chopped up small) Note: If you prefer your broccoli cooked, steam it for 2-3 minutes.
- 300g bacon (optional), chopped up
- 100g pine nuts
- 250g chopped finely dried cranberries or craisins mix
- 1 spring onion (chopped)
- Lemon juice
- Olive oil
DIRECTIONS
- In one tablespoon of olive oil, cook bacon until crisp and broken into small pieces
- Toast pine nuts
- Mix all ingredients together in a bowl and toss well
- Dress to taste with lemon and olive oil
Creamy Salad Dressing
Makes about 2/3 cup.
1 Tbsp White Wine Vinegar
1 tsp Dijon Mustard
1 Clove Garlic, crushed
¼ Cup Oil
¼ Cup Cream
- Whisk together the vinegar, mustard & garlic in a bowl, slowly add the oil and cream and whisk until combined.
- Mix approximately 1-2 Tablespoons through the salad until coated (add more or less depending on your taste).
Enjoy as a cold salad or it can be served warm.