Broccoli is a staple in our home – we have it nearly every night with dinner. I put very little thought into it – at some point during meal prep I wash a liberal amount of broccoli, place it in a steam basket (attempting to put enough water underneath), and 14 minutes before meal time, I turn on the burner. It’s fast, easy, and healthy.
But every now and then I kick it up a notch and do something special with this green member of the cabbage family… just to show my family my wild side. One of our favorites is Broccoli & Raisin Salad. Even though it’s a little more work than just tossing it in a steamer, there is the advantage that I can make it ahead of time. I love those foods!
Broccoli & Raisin Salad keeps well, so go ahead and make extra. It’s good for packing in your lunch the next day, or to snack on during that late afternoon tummy growling time.
BROCCOLI & RAISIN SALAD – makes about 4½ cups
- 4 cups bite-size pieces of broccoli, measure after chopping
- 1/2 cup red onion, chopped
- 1/2 cup raisins
- 1/2 cup mayonnaise
- 1½ tsp apple cider vinegar
- 2 T dark brown sugar, packed
- 1 tsp Dijon mustard
- 1/2 cup walnuts, chopped and lightly toasted
- optional: 3 strips of fake bacon (I use Morningstar brand), baked crispy & crumbled
Put broccoli in a steamer basket fit inside a saucepan (don’t forget the water). Turn on burner to medium high and immediately set timer for 3 minutes. When timer goes off, check to see if broccoli has turned vibrant green (See photo).
Once it achieves this color, remove broccoli from the steam basket, place in a bowl, and refrigerate. Otherwise, it will continue to cook – you don’t want mushy broccoli! Add in the raisins and red onions.
Whisk together the mayonnaise, vinegar, brown sugar, and Dijon. Pour over broccoli and mix. Refrigerate until serving time.
Add in the walnuts and fake bacon (if using) at the last minute to keep them crisp.