Musical pairing – Take It To The Limit by Eagles
I laugh whenever I make this salad because the truth of the matter is this: it’s the only recipe both of my sons have specifically asked me for from their childhood. I’m certain it’s not a reflection on my cooking back in the day because I’ve always been a fairly decent cook. My sons ate well, we didn’t eat out in restaurants often as it was just too expensive – and yes, I did indulge them in a McDonald’s Happy Meal more often than I should have (they were far more interested in the ‘prize’ than the meal itself).
I don’t even remember when I started making this salad but I know it was on our table for Easter and was almost always guaranteed to make an appearance at family potlucks or summer BBQs.
And is it just me or has Mother Nature been fiddling with the thermostat again – dang, 104 degrees at 3pm this afternoon! ‘Holy-no-turning-on-the-oven-today, Batman’ – there’s no ‘cooking’ involved. Chop, grate and toss this beauty together in less than 15 minutes; add some crusty bread, a nice bottle of wine, crank up the music and voila – dinner.
And don’t forget to turn off the TV and your cell phones – make eye contact, have conversation, connect!
Serves 6-8 as a side, 4 as a Main Course
- 4 cups broccoli florets, chopped into bite-sized pieces
- ½ cup finely chopped purple onion
- ½ cup dried cherries (raisins/golden raisins are good substitutions)
- ½ cup slivered almonds (shelled sunflower seeds work well too)
- ½ cup shredded mozzarella cheese (optional)
- ½ cup cooked, chopped bacon (optional)
- 1/3 cup Marzetti’s Slaw dressing (more or less to your liking)
- salt/pepper to taste
- Add broccoli, onion, cherries, almonds and mozzarella into a bowl; add slaw dressing and toss
- Taste and adjust seasonings
- Serve immediately
NOTE: I tend to use less of the slaw dressing simply because I prefer my salads to not swim in dressing – feel free to adjust accordingly.
© 2012, Debra. All rights reserved.