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Food on Fridays with Ann
The other day I was craving a broccoli salad that I’ve tasted at pitch-ins and cookouts. The original recipe includes onions, which I cannot digest; bacon, which I’m not currently eating; and sunflower seeds, which I ran out of.
In the past, when I felt insecure about straying from a recipe, I would have skipped the salad altogether and made something else for fear of messing things up. But I’m starting to recognize the kinds of things that can be tweaked without ruining the dish. I felt pretty safe messing around with a salad.
I substituted almond slivers for sunflower seeds, and completely left out the onion and bacon. The result? A simple yet tasty flavor combination.
Here is what I used:
- One head of broccoli broken into small florets
- 1/4 or 1/3 cup raisins (recipe suggested golden raisins, but I only had regular)
- 1/3 cup almond slices (I think almond slivers would have been better, because they are thicker)
- 1/2 cup mayonnaise (more or less, depending on how much you like on this kind of salad)
- 1/4 cup sugar (or a little less)
- 1 tablespoon rice vinegar or apple cider vinegar (I used apple cider)
Make a dressing by mixing up the mayonnaise, sugar and vinegar. Chill in fridge for a couple of hours if you have time (I didn’t, and it was fine). If you haven’t already, break or cut up the broccoli into small, bite-sized florets. Mix the broccoli pieces with raisins and almonds, then stir in the dressing.
This salad is forgiving and flexible–you can double the ingredients to make a bigger salad or adjust the amount of dressing so that it is more or less “wet”. You could substitute the sunflower seeds in place of the almonds, or mix a little of both. Though I haven’t tried it, I think adding some Craisins or dried cranberries could be interesting.
My husband loved my tweaked version and ate two giant servings. I told him what the original recipe called for, and he shook his head and said, “Don’t change a thing! This is great!”
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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