yesterday, i made a broccoli salad inspired by a recipe my mom used to make each spring. this fresh salad has a sweet/tangy dressing and is the perfect side dish for a brunch or bbq.
2 cups broccoli florets
2 cups shredded carrots/cabbage/broccoli
1/4 cup pecans, roughly chopped
1/4 cup raisins
1/4 cup maple syrup
3 tbsp apple cider vinegar
2 tbsp mayonnaise
salt & pepper
1. mix the broccoli, shredded veggies, pecans and raisins in a medium bowl.
2. in a separate small bowl, combine syrup, vinegar and mayo. whisk.
3. drizzle dressing over veggie mixture and toss.
4. season with salt and pepper.
recipe makes 4 side-dish size servings.
this salad is best if made a bit ahead of time. cover and place in fridge for 2 hours - overnight to let the flavor marinate. yum! the crunchy, tangy, sweet goodness is just fantastic.
on a different note...
i'm looking forward to my friend, cate's, wedding shower this weekend. keep your fingers-crossed that it won't rain on sunday! we already experienced torrential downpours the weekend of her bachelorette party...
what are you up to this weekend?