2. In a small bowl whisk mayo, vinegar sugar, salt and pepper. Pour dressing over salad and toss to coat.
3. Cover and refrigerate (at least an hour) until ready to serve.
|I have been making this salad for years and it's my go to salad to bring to cookouts. Everyone loves|
it and if by chance there is any leftover, it's good the next day. There are a lot of different recipes out there for this salad and I've settled on this one because it's not overdressed and is a perfect balance of crunchy, sweet and salty.
2-3 broccoli crowns (about 6 cups), cut into small florets
10 bacon slices, crisp-cooked and crumbled
1/4 cup red onion, finely diced
1/4 cup sunflower seeds
1/3 cup dried cranberries
1/2 cup mayonnaise
2 Tablespoons apple cider vinegar
3 teaspoons sugar
salt and pepper to taste
|This was my first attempt at making baked oatmeal and if I had known how good this was I would of been making it all winter long! I don't usually eat oatmeal once the spring weather appears but this oatmeal will continue to make an appearance. I really like that it can be made the night before and baked in the morning. The nuts rise to the top for a crispy topping with the creamy oats underneath and the sweet blueberries throughout. If there are any leftovers it warms up wonderfully in the microwave. |
I found this great recipe on Alexandra Cooks blog. Check out her blog.
|I'm looking forward to making this again. I want to try it with dried cherries and pecans or apples and walnuts but this blueberry and walnut combo is a keeper.|
|I try a few new recipes a week and lately nothing has been that good except for tonight. We LOVED this Coconut Shrimp Curry. So good and so flavorful with a touch of spice. I especially loved how easy it was to make. Prep the ingredients and the dish will come together quickly. I adapted the recipe from Jo Cooks and Mel's Kitchen Cafe. Check out their blogs, they have some good looking recipes.|