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Friday, 14 June 2013

Broccoli Salad

Recipe Title:  Broccoli Salad

By: Miriam Borys adapted from Susan Fedor’s original recipe

Serves: 10

8 cups broccoli flowerets
2-3 cups red grapes cut in half (or 1 cup raisins)
1 cup green grapes
¼ cup diced red onions or green onion
¾  cup mayonnaise
¾  cup sour cream 
1 tablespoon white balsamic vinegar
2 tablespoon honey

Wash & cut up broccoli into small flowerets. Save the stalks for soup for later use.
Toss vegetables together in a large bowl and add dressing. Mix well and allow to sit overnight if possible, it is usually better the second day.  

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered' blog:

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