Winter weather is still hanging around our corner of the world but I've decided to start preparing for Spring! Tonight's feast is brought to you by one of our favorite salads! This recipe along with other Gluten Free salads can be found in my recently published cookbook, Art in the Kitchen A Starving Artist's Survival Guide a Gluten Free & Time-Saver Cook Book.
Broccoli Salad
1 large head of fresh
Broccoli or several large crowns
1 large Red Onion minced
1 cup chopped Pecans or ½ cup Roasted Sunflower Seeds
1 cup Dried Cranberries
1 cup thinly sliced Carrot disc
1 small can crushed Pineapple, Drained
½ - 1 cup cooked Bacon crumbles
1 bottle Sweet Onion Salad Dressing, there will be dressing left over for other
salads
Wash and prepare fresh Broccoli into small bite size pieces, you may discard
the stalk if preferred. Place all ingredients into large mixing bowl, tossing
with Sweet Onion Salad Dressing.
Cover and chill. This is a crowd favorite, make extra if you are counting on
leftovers. 😊
Variation:
*Add 1 cup small Cauliflower florets
*Add Golden Raisins
*Exchange Pecans for other nuts: Walnut, Almonds, Cashews
Enjoy!
And remember, Spring is just around the corner!
https://whatboxacreativelife.blogspot.com/
#HiddenInYourheARTArt in the Kitchen A Starving Artist's Survival Guide A Gluten Free & Time-Saver Cook Book
amazon.com/author/carollanefleming
© 2019 Carol Lane Fleming
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