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|
Broccoli Salad dressed with Curry
adapted from: (not so) urban Hennery
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.
|Broccoli Salad with Curry, ready to rest in the fridge.|
Before serving, stir well and top with the peanuts.
|Broccoli Salad dressed with Curry.|
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