Favorite Salads

Denise of Mrs. Nesbitt's Space asked for the Broccoli Salad Recipe.

I was introduced to this crunchy salad by my daughter's Korean friend, Tuk.

I'm also including Layered Salad.

I was asked to bring layered salad to a potluck meal at our church--had to learn about it on the internet!

Both of these 'recipes' are more about a 'process' or 'method' than a list of exact measurements.

They are flexible in quantites.

Simply make more--or less--to suit your gathering.

When I make Broccoli Salad to share at a family or potluck meal these are the proportions I use.

Start with two large fresh broccoli crowns.

Trim off and discard the lower stalks.

Finely chop the broccoli.

Add chopped onion to taste.

My family doesn't care for a strong raw onion addition to salads.

I chopped a thick slice from  a sweet onion--on the right of the cutting board--about 3-4 Tablespoons, chopped fine.

Add about 1 cup chopped nuts--I used a combination of pecans and almonds.

[What I had on hand.]

Add a sprinkle of either bacon bits or a vegetarian bacon substitute.

I often contribute to meals for friends and relatives who are vegetarians--in which case I use the 'bacos.'

We don't eat pork, so I was pleased to find packaged turkey bacon bits.

 

The dressing is created from a good quality mayonnaise.

I prefer one that is olive oil based.

I scooped about 1 cup of mayo into a bowl, added 2 Tablespoons of sugar and 3 Tablespoons of cider vinegar, freshly ground pepper blend and a pinch of salt.

Whisk until smooth and stir into the broccoli mixture.

I think that a bottled seasoned dressing such as a creamy cole-slaw dressing could be substituted for homemade.

This salad can be made several hours ahead of meal time.

Leftovers are still crisp and appealing the next day.

Broccoli Salad, ready to serve.

G.'s photo, taken when I brought the salad for a company meal at her home.

Layered Salad.

This one is fun to make, very versatile, looks attractive at a buffet or festive dinner.

Place a thick layer of your favorite salad greens in the bottom of a glass bowl.

Add, in layers, diced tomato, cucumber, red or yellow peppers, chopped red onion or sliced scallions, sliced mushrooms, crumbled cheddar---the possible combinations can be tailored to your preference.

A favorite addition is a layer of green peas.

I buy them frozen and defrost overnight in the fridge [if I remember] or dump them into a collander and run hot water over them to thaw.

I like to add sliced black olives as a top layer.

Other possible additions are chopped hard-boiled egg, cold diced meat such as turkey, 'real' or veggie bacon bits.

I make a thick creamy dressing with olive oil mayo as a base.

Into this I whisk plain yogurt, or a bit of milk or cream to make a smooth consistency.

Dried or fresh herbs can be added to the dressing along with sea salt and freshly ground pepper.

Spread the dressing over the salad, sealing it to the edges of the bowl.

At serving time set out the salad to be admired.

At the last minute, fold the dressing into the salad.

This salad can be prepared and refridgerated for several hours prior to a meal.

This salad presents beautifully and merits compliments to the chef!