in the kitchen

in the kitchen

Friday, January 24, 2014

Broccoli Salad

Winter makes it harder to find great veggies but it is still possible. This salad is wonderful in cold weather-- the bacon, cheese and nuts combined with the cruciferous, arugula and onion makes this crunchy salad rich tasting. Perfect for a winter's evening.
Chopped Broccoli Salad
1 1/2 cups roughly chopped broccoli
1 cup roughly chopped arugula (measure loosely, not packed)
1/2 cup roughly chopped purple cabbage
1/2 cup finely grated Bella Vitano Balsamic Cheese (can use Swiss or even Romano)
1/4 cup pine nuts
4 to 5 slices cooked crisp bacon, cut in pieces
3 tablespoons sliced green onion, green and white parts
1/3 to 1/2 cup of your favorite dressing (see Hints)
Toss all ingredients together and serve.

Hints: This salad can be made ahead and chilled or served at room temperature. I snip the bacon strips into 1/2 inch pieces with kitchen shears over a hot pan and cook until crisp, stirring frequently. That is a trick my old friend Denise taught me years ago and it works beautifully for nearly any recipe calling for "crumbled" bacon. I like to use a slightly sweet dressing which can be as easy as opening a bottle of Ken's Steak House Sweet Vidalia Onion and pouring it on. Or you can use a home made poppy seed, almond or citrus vinaigrette. Or just use ranch if that is what you like.
I buy this cheese at Costco. Great for a lot of dishes or on a cheese platter.
 This salad can be a one dish meal for lunch or a light dinner. It is also great with a chicken dish or roast pork. Leftovers are super the next day, too.

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