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Broccoli Salad, dressed with curry, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted July 6, 2013.

Curry really hits the spot in this salad. There are plenty of flavors to pop on your tongue, but the curry dressing, brings them all together. You will want to make this salad in the morning (or the night before) for the evening meal.


Broccoli Salad, dressed with curry
adapted from:  (not so) urban Hennery
serves 8

2 crowns of broccoli
4 small green onions - slice lengthwise, then slice thin
4 slices bacon
1/2 c dried cranberries

3/4 c mayo
3 T cider vinegar
3 T sugar
2 t curry (curry lovers feel free to use 1 -2 T if you wish)

1/2 c salted peanuts

Dice the bacon into 1/4 inch pieces, fry until golden brown, drain well. Set aside to cool.

Cut broccoli into small pieces, and place in a large bowl. Add the cooled bacon, onions and cranberries.

In a separate bowl combine the dressing ingredients until smooth. Pour over broccoli mixture and mix well.


The salad will appear dry, cover, refrigerate at least 4 hours.


Before serving, stir well and top with the peanuts.


Enjoy!


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