Tag Archives: vegan

Cauliflower Soup

Posted by deliciousonadollar in Soups and tagged with , , , , , , , ,
Cauliflower Soup

Cauliflower Soup

A cold stormy day calls for hot soup. We were hit with an unexpected snow storm the other day that threw everyone into a tizzy. What is it that is so often said about the last day of March, “out like a lamb”?  Not this one. The lion roared again and tied up traffic for miles with multiple accidents. What did I do? I stayed home and sent a barrage of e-mails to the Weather Goddess. Enough is enough, Mother Nature. Check your calendar; it’s Spring!!  😀

Mr. D was so thankful for a steaming hot bowl of soup. He said it hit the spot. This soup is healthy and light. It has a creamy texture from the cauliflower and would lead you to think it was loaded with cream, but there’s not a drop of cream in it. I served it with a drizzle of olive oil on top. It would make a light lunch or first course or serve with a sandwich for a full meal as I did.

Serve with a drizzle of olive oil on top.

Serve with a drizzle of olive oil on top.

A serving of this soup is 1 3/4 cup, with 93 calories, 3 g. fat, 12 g carbohydrate.

CAULIFLOWER SOUP

Very few ingredients.

Very few ingredients.

Yield: 4 servings

Ingredients:

  • 1 tablespoons butter
  • 1/2 cup chopped onions
  • 1 tablespoon all-purpose flour
  • 4 cups reduced sodium chicken broth, (vegetarians can use vegetable broth)
  • 1 medium head of cauliflower chopped into florets (1 1/2 – 2 pounds)
  • kosher salt, pepper and nutmeg to taste

Directions:

1. In a large saucepan or soup kettle, melt the butter over low heat. Add the onions and sauté until soft, about 3 minutes. Add the flour and cook about 1 to 2 minutes.

2. Add the chicken broth and cauliflower and increase heat to medium-high. Bring to a boil, then cover and simmer over medium-low heat until vegetables are tender (about 20 minutes.) Turn off the heat.

Cook the cauliflower in the chicken broth.

Cook the cauliflower in the chicken broth.

3. Puree with an immersion blender until smooth, or use a regular blender and puree in small batches. Season with salt, pepper and nutmeg to taste.

Puree the cooked cauliflower with a blender.

Puree the cooked cauliflower with a blender.

Cauliflower Soup

Cauliflower Soup

 

SOURCE: adapted from Skinny Taste

Spicy Roasted Root Vegetables

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , ,
Spicy Roasted Root Vegetables

Spicy Roasted Root Vegetables

With yesterday being the first day of Spring, I have high hopes for this cold dreary weather to turn itself into something resembling spring pretty darn quick.  I’m ready for “peep-toe” shoes, cut-offs, short sleeves and blazer jackets.  I’m also longing for some springtime foods, like strawberries, something lemon, rhubarb, grilled chicken and some different vegetables.  I’m dreaming of sunny days, flowers poking up thru debris in the garden, buds on the trees and getting my hands dirty in the dirt–not!!

So I jotted down some things on my foods “to-make” list. Things like lemon meringue pie, baked ham with scalloped potatoes, fresh peas, cupcakes with coconut on them……etc.   Then I made this instead.  I’m sure you understand.  Before you take that dive into forbidden territory, you must fortify yourself, get your system ready for what lies ahead.  So I put all my notes into a “Spring is not here yet, but it’s coming” file, and turned to what is available at hand now.

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What I had on hand was golden beets and sweet potatoes.  Similar colors, different textures and taste, but both are root vegetables.  So I decided to treat them both the same way.   Anyone who knows anything knows that roasting is the way to go when you want to bring out the natural sweetness in vegetables because their natural sugars get caramelized.  Beets and sweet potatoes are  both loaded with natural sugars, and Gwyneth Paltrow suggested that a light drizzle with good olive oil and some spicy seasonings would turn these vegetables into a dinnertime sensation.   You know what?   She was right!

SPICY ROASTED ROOT VEGETABLES

Yield:    Serves 4IMG_6837

Ingredients:

  • 1 bunch golden beets, (about 3 med-large size), peeled and cut into wedges.
  • 1 large, or 2 medium sweet potatoes (yams), peeled and cut into wedges or sliced about 1/4-inch thick
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika, either sweet or smoky
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon sea salt

Directions:

1.  Preheat oven to 400*F.  Line a baking sheet with foil, and spray with non-stick spray.

2.  In a large bowl, mix together the spices (cumin, paprika, chili powder, salt).

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Isn't this an interesting pattern in the beet?

Isn’t this an interesting pattern in the beet?

Add cut up beets and sweet potatoes.  Drizzle with the olive oil.  Toss lightly to coat evenly with the spices and oil.  Spread into an even layer on the baking sheet.

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I kept the two kinds of veggies separate on the baking sheet and also on my serving platter, just for appearance sake.

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3.  Roast for 30 minutes, or until they pierce easily with a knife.   Sprinkle with additional salt and pepper if desired.  Serve warm.

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More thoughts on the subject:   this is a good spice mixture to have in a little jar ready for use whenever you have root vegetables to cook.  Mix up the combination of veggies.  Think of turnip, parsnips, carrots—I think any of them would be good cooked this way.

SOURCE:    my own imagination

Pear and Pineapple Salad (Sesame Dressing)

Posted by deliciousonadollar in Salads and tagged with , , , , , , , ,
Pineapple and pear salad with sesame dressing.

Pear and pineapple salad with sesame dressing.

What gave me the inspiration for this salad was a ripe pear that was sitting on my kitchen counter, and in the refrigerator, the remains of a fresh pineapple.

I had prepared a baked casserole for dinner and wanted a light citrusy, fruity salad to go with it.  So, out of the refrigerator came some lettuce–iceberg and romaine, the pineapple, crumbled goat cheese and from my cupboard, some dried cranberries  because this salad seemed to need a pop of color.

IMG_6773 So, I started by chopping a mixture of lettuces and made a bottom layer on salad plates.  Then I placed a slice of pineapple on top of the lettuce and cut it into wedges.  Over that I put pear slices, arranged in spoke fashion, scattered a few dried cranberries on it, and crumbled the goat cheese on top.  Very pretty!   Now,  what to use for dressing??

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Something with an Asian flavor, I thought.  Thumbing quickly through one of my vegetarian books, I found this recipe for a sesame dressing.  Yes, perfect!   The dark sesame oil, the sesame seeds and rice wine vinegar provided an interesting flavor that paired especially well with the fruits and lettuces.  Sometimes the greatest ingredients just seem to find each other and blend so well.  I’m recording this recipe here so I don’t forget it.  Keep it in mind when you want a light, refreshing, fruity salad with a subtle Asian flair.

PEAR AND PINEAPPLE SALAD WITH SESAME DRESSING

Makes 2 salads.  Adjust ingredients accordingly for more.

Ingredients:

  • 2 – 3 leaves iceberg lettuce, and 2 – 3 leaves romaine lettuce.  Heavy ribs removed, leaves sliced into ribbons.
  • 2 slices fresh cored pineapple cut into wedges
  • 1 ripe fresh pear, cored and quartered, and sliced
  • 2 tablespoons dried cranberriesIMG_6770
  • 2 tablespoon crumbled goat cheese

For the salad dressing:    Makes 3/4 cup

  • 1 tablespoon sesame seeds
  • 1/2 cup peanut oil, or vegetable oil
  • 1  1/2 tablespoons sesame oil
  • 2  1/2 tablespoons rice wine vinegar
  • 1/2 teaspoon low-sodium soy sauce
  • dash of salt to taste

Combine all the dressing ingredients in a jar or shaker with a tight-fitting lid.  Shake vigorously to combine and chill until ready to use.  This dressing can be kept in the refrigerator for a week or more.

To assemble the salads,  layer the ingredients in the order given.   Drizzle with dressing just before serving.

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SOURCE;  for the dressing;  Quick Vegetarian Pleasures

 

Happy First Day of Spring, Everyone!

Asparagus with Balsamic Tomatoes

Posted by deliciousonadollar in Side Dish, Vegetables and tagged with , , , , , , ,
Asparagus with Balsamic Tomatoes

Asparagus with Balsamic Tomatoes

Fresh asparagus are now appearing in the produce aisles of the market, and I look forward to its reappearance each year.  This is one vegetable I really love.  When I first start cooking it again I usually just steam it briefly so it’s just crisp tender and serve it with a little butter or spritz it with lemon juice.  But after having it that way a few times I start looking for ways to dress it up and offer more variety.

So pretty when plated.

So pretty when plated.

This recipe is a new and different way that I have found to prepare it.  The asparagus is cooked briefly, and while that’s going on you make a sauce out of olive oil, garlic, grape tomatoes and balsamic vinegar.  When you serve it, sprinkle goat cheese over the top.  This makes a great side dish to go with almost any entree I can think of.  Every bite provides some crispness from the asparagus, some tartness from the balsamic tomato sauce, and then some creaminess from the goat cheese.  What a mouth sensation!!   I was so happy to see that there was some leftover, because I’m having it again tomorrow with a poached egg for my lunch.

Can you also believe that you can get so much pleasure and goodness for only 69 calories and 6.5 g carbohydrates/serving?  Yes,  my kind of dish, indeed.

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ASPARAGUS WITH BALSAMIC TOMATOES

Yield:    4 servings

Ingredients:

Just a few ingredients needed.

Just a few ingredients needed.

  • 1 pound asparagus, trimmed
  • 2 teaspoons extra virgin olive oil
  • 1  1/2 cups halved grape tomatoes
  • 1/2 teaspoon minced fresh garlic ( 1 small clove)
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 3 tablespoons crumbled goat cheese
  • dash black pepper

Directions:

1.  Cook asparagus in boiling water 2 minutes or until crisp-tender.   Drain and keep warm.

2.  Heat olive oil in a large skillet over medium-high heat.  Add tomatoes and garlic; cook 5 minutes.

Sautéing the tomatoes and garlic.

Sautéing the tomatoes and garlic.

Stir in vinegar; cook 3 minutes.  Stir in salt.

Add in balsamic vinegar and salt.

Add in balsamic vinegar and salt.

3.  Arrange asparagus on a platter; top with tomato mixture.  Sprinkle with cheese and pepper.

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SOURCE:   Cooking Light;   April, 2011

Morning Glory Oats

Posted by deliciousonadollar in Breakfast and tagged with , , , , , , ,
Morning Glory Oats

Morning Glory Oats

I love warm oatmeal for breakfast, and I also love  Morning Glory muffins,  those big ones you see in coffee shops and bakeries, just bursting with grated carrots, raisins and coconut, too.  They remind me of carrot cake, but call it a muffin, and I’ll eat it for breakfast, thank you.  I couldn’t believe my luck when I found this recipe that smooshes all of that together in one filling and nourishing dish.  Warm creamy oatmeal crammed with all those yummy things I love in the muffin.  WOW!

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My new cookbook, Whole Grain Mornings, has this recipe.  There are others I’m also craving, so be prepared for more  goodness like what you see here….

It all starts with steel cut oats, followed by brown sugar, grated carrot, spices, raisins and coconut.  The oats start with a combination of gently boiling milk and water.  Add the oats!  After that toss in the sugar, spices, carrots, and raisins.

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The oats take about 25 minutes to cook and soften.  At the same time the carrots become tender and everything blends together sending out an aroma that is cinnamon-y and dreamy.  Creamy oats, that still have some “tooth” to them, soft, sweet carrots, and plump raisins;  just about perfect, you’d think.  But there’s more to come—add in the coconut flakes and orange zest.  Don’t leave out the orange zest, it’s what seals the deal.  Heaven!

I  made this recipe on the weekend, when I had time for the cooking, and it makes a large enough quantity for four generous servings.  What I love about it is that you can store the cooked oatmeal in the fridge and reheat it in the morning with a bit more milk to loosen it up.  This is a breakfast you don’t have to feel guilty about eating because it is so nourishing and good for you.

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MORNING GLORY OATS

Yield:    serves 4 – 6

Ingredients:IMG_6314

  • 3 cups /720 ml water**
  • 1 cup/ 240 ml milk, plus more for serving **
  • 1 cup/175 g steel-cut oats
  • 1 cup/100 g  grated carrots (about 2 medium carrots)
  • 2/3 cup/90 g raisins
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 3 Tbsp. light brown sugar
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 1/2 cup/ 25 g unsweetened coconut flakes

** The important thing here is a total of 4 cups of liquid.  It can be all water, or half water and half milk.  I used almond milk when I made it, but I think coconut milk would be great also and further accent the coconut flavor.  Be adventurous!

Directions:

In a saucepan bring the water and milk to a gentle boil.  Stir in the oats, carrots, raisins, cinnamon, ginger, nutmeg, brown sugar, vanilla, and salt and return to a boil.  Decrease the heat to low and partially cover.  Cook the porridge until it begins to thicken, stirring once or twice, and the oats are soft yet chewy, 25 to 30 minutes.  Remove from the heat and stir in the coconut flakes and orange zest.

Coconut and orange zest added in to the cooked oats.

Coconut and orange zest added in to the cooked oats.

Cover and let sit for 5 minutes before serving.  Serve warm with an extra bit of warmed milk if you would like.

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Refrigerate leftovers in an airtight container and they will keep for 5 days.  Reheat by adding a few tablespoons of additional water or milk and warm on the stovetop or in the microwave, stirring well.

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SOURCE:   Whole Grain Mornings, by Megan Gordon

Brown Rice Pilaf

Posted by deliciousonadollar in Side Dish and tagged with , , , , , , , ,
Brown Rice Pilaf

Brown Rice Pilaf

In my attempts to add more fibre and whole grains to our diet, I’ve turned to brown rice.  Brown rice is unpolished rice, with only the husk removed.  Up until fairly recent I did not cook brown rice because it seemed to take a long while to cook.   Now, however, there are several ways to get this wholesome grain into your diet without the time involved in cooking it.  It is available in a package as pre-cooked and only involves heating it up in the microwave (such as Uncle Ben’s).  This same company also makes a boil-in-the-bag brown rice that only takes 10 minutes to cook.  With this kind of convenience, there is no reason to avoid brown rice any longer.

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This recipe for rice pilaf using brown rice included two additional ingredients that I particularly love:  mushrooms and leeks.  Nuts may also be added such as almonds or pecans, providing a little additional crunch.  Rice pilaf is a great go-with served with just about any kind of meat or fish, or as a side dish in a meatless meal.  Using the rice as a base you can add whatever additional ingredients suit your fancy and turn out a dish that is nutritious and enjoyable all rolled into one.

BROWN RICE PILAF WITH ALMONDS

Yield:   Serves 4

Ingredients:

  • 1 (8.8 oz.) package pre-cooked whole-grain brown rice, or a bag of boil-in-the-bag brown rice
  • 2 tsp. olive oilIMG_0142
  • 1 medium size leek, sliced white and light green parts
  • 2 cups shiitake mushrooms, sliced
  • 1/4 cup water
  • 3 Tbsp. sliced almonds
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Directions:

Cook the brown rice according to package directions.

Heat a large skillet over medium heat.  Add the olive oil to the pan and swirl to coat.  Add the thinly sliced leek and the mushrooms and sauté for 4 minutes or until tender, stirring occasionally.

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Add 1/4 cup water, scraping pan to loosen browned bits.  Stir in the almonds, salt and pepper.

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Stir in the cooked rice, and stir to blend.

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Transfer to serving dish.

Brown Rice Pilaf with Almonds

Brown Rice Pilaf with Almonds

SOURCE:   Cooking Light

Roast Chickpeas

Posted by deliciousonadollar in Appetizers, Snacks and tagged with , , , , ,
Roast Chickpeas

Roast Chickpeas

This is something you may not have noticed, but there are very few recipes for bean dishes on this blog.  That’s because beans in general are not one of my favorite foods.  Sure, I include beans in soups where I like eating them, or I enjoy baked beans at a cookout, but for the most part I’m not a big fan of beans, and most especially I don’t use chickpeas.  I think it has to do with their mealy texture.  Therefore it has come as a hugh surprise to me that I LOVE these Roasted Chickpeas.

A crunchy and nutritious snack.

A crunchy and nutritious snack.

Say hello to my new favorite snack.  I could eat these almost every single day, one by one out of my hand, or added to salads.  They make everything so much more crunchy.  Besides the pure enjoyment of eating them, there’s the nutritional value of chickpeas:  good quality carbohydrates by way of their fiber, and valuable proteins, plus, not a fat or sugar anywhere except if you add some.  So how about getting on the bandwagon with me and trying out these healthy, nutritious, snacks.  This is how I make them….

First, I want the oven to be HOT.   Partly because I have no patience waiting for them, but also because I want them to be as crispy as I can get them.  So crank that oven up to 425*F.  Hot, hot, hot.

Most of the time I use canned chickpeas, but I have also soaked and cooked them myself.  So the chickpeas are always cooked to start with.  If using canned, be sure to rinse and drain them well.   Then place them in a dish towel or paper towel and really dry them off.  Roll them around to get them super dry. This may loosen the skin on some of them.  No worries, just pick off what’s loose and continue.

Drain well, roll in a towel and pat dry.

Drain well, roll in a towel and pat dry.

Next I spread them on a baking sheet that is lined with foil, because—it just makes life a little easier.

Pour onto foil-lined baking sheet in a single layer.

Pour onto foil-lined baking sheet in a single layer.

Then I give them a quick spray of olive oil.  Olive oil in a spray can or a misto works best, but if you don’t have either, a teeny, tiny bit of olive oil sprinkled on works too.  Toss to coat well.  Using a very small amount is key.

Spray lightly with olive oil.

Spray lightly with olive oil.

After that, I season the beans with whatever I feel like.  My first version included salt, pepper, garlic powder, and sweet paprika.  This has become my go-to standby.  I don’t measure anything, just do a few shakes of each, then toss them around to coat.  Other seasonings have included cinnamon, nutmeg,  dried herbs, chili powder, and whatever else is in your spice cupboard.  It’s fun to play around with the flavors!

Sprinkle on seasonings of choice.

Sprinkle on seasonings of choice.

If you would like a sweeter version you can add some sort of sugar ( brown sugar, white sugar, honey) and it will make a caramelized outer layer.

Anyway, after seasoning, toss, toss, toss.  Make sure they are in a single layer while baking.  Bake for 15 minutes, remove and do a quick mix-around with a spoon or spatula, and bake for another 15 minutes or so till crispy.

Roast till crispy.

Roast till crispy.

My gosh, I can’t even begin to tell you how much I love these chickpeas.  Unfortunately, they don’t stay real crispy for more than a day or so, so what I do is make 2 cups at a time ( 1 can of chickpeas), eat about half of them right away, and store the rest in a small plastic container lightly covered with foil, on my counter.  We then eat them for dinner in salad, or I give some to my husband in his lunch.  He loves them as a afternoon snack when he’s starting to feel lethargic.

HOW TO ROAST CHICKPEAS

Yield:  2 cups

Ingredients:

  • 2 cups cooked chickpeas (if canned, rinse and drain)
  • 1-2 tsp. olive oil, or olive oil spray/mist
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. sweet or smoked paprika
  • 1/4 tsp. garlic powder
  • dash of cayenne pepper (optional)

Directions:

1.  Preheat oven to 425*F.   Line a baking sheet with foil.

2.  Place chickpeas on a paper towel or dish towel and pat completely to dry.  Remove any loose skins.

3.  Place on the prepared baking sheet and mist with olive oil.  Roll around to coat.  Sprinkle with seasonings of your choice and toss well to coat.  Make chickpeas are in a single layer.

4.  Bake for 15 minutes, toss well and flip, then bake for about 15 minutes more.  Let cool and eat.  Enjoy!

And that’s all there is to it.  😀

Roast Chickpeas, you gotta love them.

Roast Chickpeas, you gotta love them.

Creamy Avocado Dressing

Posted by deliciousonadollar in Dressings, Sauces and tagged with , , , , , ,

Like me, you probably did your share of holiday indulging ( no, we weren’t counting those pigs in a blanket per se), but now it’s time to try to undo the damage, i.e., unwanted pounds, by walking that straight and narrow path of good intentions known as New Year’s Resolutions.  I resolve to eat my meals on smaller plates, and to make those meals healthier.  Ha!  Here goes….

Creamy Avocado Dressing

Creamy Avocado Dressing

Hopefully that will be a little easier with this incredible salad dressing.  It’s creamy and seems quite indulgent, but its thick texture and rich taste come from healthy avocados.  Toss it with lettuce, cucumbers, and halved cherry tomatoes for a simple salad, and you’ll feel like you’re being bad, when you’re really being so good!

Makes a simple salad feel indulgent.

Makes a simple salad feel indulgent.

CREAMY AVOCADO DRESSING

Very few ingredients.

Very few ingredients.

Yield:   Makes  1 1/2 cups

Ingredients:

  • 2 ripe avocados, halved and pitted  (I used 1 large Florida avocado)
  • 1 clove garlic
  • juice of 1 lemon
  • 1/2 cup rice wine vinegar
  • 1/4 cup extra virgin oil
  • salt and pepper

Directions:

1.  Scoop the avocado flesh into the bowl of a food processor.*  Add the garlic and lemon juice and process until coarse.

2.  Add the vinegar and process until the mixture begins to look smooth.  Gradually add the olive oil and mix until totally smooth.  The texture can be thinned by adding a little water of desired.

3.  Season the dressing to taste with salt and pepper, and transfer it to a storage container.  The dressing will keep for up to three days in a sealed container in the refrigerator.

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*  No food processor?  Don’t feel like getting your big processor “dirty” with this small recipe?  Do this instead.  Make this dressing much like you would make guacamole, by using your trusty potato masher.  Be sure to mince the garlic well first, and add both the vinegar and oil gradually until the texture is smooth.

Another use for this mixture is to toss it with cooked quinoa or bulgur for an easy grain salad.

SOURCE:    Pure WOW

Butternut Squash & Cranberry Couscous

Posted by deliciousonadollar in Side Dish and tagged with , , , , , ,

 

Butternut Squash and Cranberry Couscous

Butternut Squash and Cranberry Couscous

For our Christmas dinner, this was one of the side dishes I made to go with Cider-Glazed Baked Spiral Ham.  

This colorful and somewhat unusual side dish may be served hot or at room temperature for a fall-inspired salad.

BUTTERNUT SQUASH & CRANBERRY COUSCOUS

Yield:   Make 8 – 10 servings as a side dish or 7-8 as a salad

Ingredients:

  • 4 cups peeled and diced butternut squash
  • 1 Tbsp. and 1 tsp. olive oil, divided
  • 1 tsp. salt, divided
  • 1 tsp. black pepper, divided
  • cooking spray
  • 5 oz. pkg. dried cranberries
  • 4 cups water, divided
  • 10-oz. pkg.  couscous
  • 2/3 cup sliced almonds
  • 1/3 cup diced celery
  • zest of 1 lemon
  • 2 Tbsp. lemon juice

Directions:

1.  Preheat oven to 400*F.  Lightly spray a baking sheet with cooking spray.

2.  In a medium bowl, toss the butternut squash with 1 teaspoon olive oil , 1/4 tsp. salt and 1/4 tsp. pepper.  Place on baking  sheet and bake for 15 minutes or until tender.

Roasted squash with celery added.

Roasted squash with celery added. 

3.  In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water.  Soak for 1 minute, then drain.

4.  In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1 Tablespoon olive oil to a boil.  Stir in couscous and cover, remove from heat, let stand 5 minutes.  Remove cover, fluff and allow to cool for 10 minutes.

5.  In a large pan or bowl, combine the couscous, squash, cranberries, celery and remaining ingredients.  Serve warm or allow to cool to room temperature before serving.

Cook the couscous and add the remaining ingredients.

Cook the couscous and add the remaining ingredients.

Butternut Squash and Cranberry Couscous

Butternut Squash and Cranberry Couscous

 

SOURCE:   Vegetarian

Broccoli Salad

Posted by deliciousonadollar in Salads and tagged with , , , , , , , ,
Broccoli Salad

Broccoli Salad

This is one of my favorite salads to bring to a pot-luck meal.  I always come home with an empty bowl, and get lots of requests for the recipe.  I have been making this salad for a long time and don’t remember where I learned to make it. These days I pretty much make it from memory.  It’s that easy.

Basically it consists of raw broccoli and sliced celery combined with green grapes, and golden raisins.  I also like to add some salted sunflower seeds for additional texture.  The dressing is made up of mayonnaise and yogurt, or sour cream, with some sugar added and white vinegar.  As you can imagine there’s lots of “crunch” to it provided by the broccoli and celery, and that is off-set by the sweetness and juiciness of grapes and raisins.

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Everyone seems to love it, even children.  Probably because of the sweetness.  So for anyone needing a way to introduce more vegetables into their diet, this salad, I believe, is a good place to start.

In my experience I find that the flavors blend better if you make the salad and refrigerate it at least an hour before you want to serve it.  It keeps well for a few days in the refrigerator if you should happen to have any left over. The amount of the individual ingredients is flexible, so  you can put in as much  of any ingredient as suits your taste.

BROCCOLI SALAD

Yield:   Servings:  8

All the ingredients you need.

All the ingredients you need.

Ingredients:

  • 4 cups small broccoli florets
  • 1  1/2 cups seedless green grapes, halved
  • 1 cup sliced celery
  • 1 cup raisins
  • 1/4 cup salted sunflower seeds
  • 1/4 cup light mayonnaise
  • 1/4 cup plain low-fat yogurt (or sour cream)
  • 3 Tablespoons sugar
  • 1 Tablespoon white vinegar

Directions:

1.  Combine the first 5 ingredients  in a large bowl.

2.  Combine mayonnaise, and remaining ingredients, stirring with a whisk.  Pour dressing over broccoli mixture, and toss well.  Chill for at least an hour before serving.

Mixing up the dressing.

Mixing up the dressing.

Toss salad and dressing and chill for at least an hour.

Toss salad and dressing and chill for at least an hour.

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P.S.  If I’m really feeling “devil-ish”,  I cook up 3 – 4 slices of bacon, and crumble it into the salad as well.    Oh, Yeah!!