Broccoli Salad Recipe
Ingredients
- 1 pound broccoli florets, cut bite size
- ⅓ cup red onion, cut in strips
- 1 cup shredded cheddar cheese
- ½ pound bacon, cooked and crumbled
- ½ cup raisins
- ⅓ cup sunflower seeds (no shells)
- 1 cup mayonnaise
- 2 Tablespoons apple cider vinegar
- ¼ cup granulated sugar
Instructions
- In a pot of boiling water, drop broccoli and cook for about 1 minute. Remove immediately and rinse with cold water. Place in a large bowl.
- Add onion, cheese, bacon, raisins, and sunflower seeds to broccoli.
- In a small bowl, whisk together the mayo, vinegar and sugar. Pour over salad right before serving.
Notes
- Dressing: I prefer to pour it over the salad and allow the salad to “soften” for about 4 hours. You decide how you prefer it.
- See blog post for more recipe tips and tricks.
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CHICKEN AVOCADO CAPRESE SALAD
INGREDIENTS
Marinade/Dressing:
- 1/4 cup (60 mL) balsamic vinegar
- 2 tablespoons (30 mL) olive oil
- 2 teaspoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon salt
Salad:
- 4 chicken thigh fillets, skin removed (no bone)*
- 5 cups Romaine, (or cos) lettuce leaves, washed and dried
- 1 avocado, sliced
- 1 cup cherry or grape tomatoes, sliced
- 1/2 cup mini mozzarella / bocconcini cheese balls
- 1/4 cup basil leaves, thinly sliced
- Salt and pepper, to season
INSTRUCTIONS
- Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
- Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
- Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.
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