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don't throw away the broccoli stems,
they are the best part and most delicious in a salad, they are
crunchy and refreshing.
Once you try them you will always include them in your recipe.
Simply peel away the tough outer skin of the broccoli stalks and
discard,
then cut the tender stems into matchsticks and
add them to the salad for a delightful flavor,
toss with a sweet-sour dressing for a salad treat...
the salty sunflower seeds make this tasty and refreshing,
serve with baked salmon for a terrific dinner
see
more of my gourmet salads with pictures
Broccoli Salad
a Peggy
Bucholz recipe and
photograph
for www.finedinings.com
Serves 4 to 6
4 cups Broccoli florets and stems
5 green onion, sliced
1/4 cup raisins, brown or golden
1/4 cup salted sunflower seeds
3 tablespoons mayonnaise
4-1/2 teaspoons
sugar
3-1/2 teaspoons red wine vinegar
Cut florets into bite size
pieces; peel stems and cut into 2 inch
matchstick pieces, add to a large bowl with green onion, raisins and sunflower seeds.
In a small bowl combine mayonnaise, sugar and red wine vinegar, add to the
bowl,
toss lightly and serve or cover and refrigerate until ready to use.
Wine
recommendation: Sauvignon Blanc; Dry Riesling
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