The Covered Dish: Broccoli Salad

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This past week I wrapped up a series of recipes that I hated to put away.  The good news is I can now share them with my readers.  I can hardly wait for you to try this broccoli salad.  When I write new recipes there are always specific ones that receive more accolades than another.  The Spring Mix Broccoli salad happens to be one that was a huge success for me.

 

First let me tell you how the recipe came into fruition.  Originally it was going to be a green salad with the vegetables on top of the greens. This would be followed by the ginger dressing, of course.  As my assistant, Bonnie, and I were sampling back in February I looked up and said:  ‘No, no, I have another idea, let’s turn this into a marinated broccoli salad with no greens.’

 

Evidently this was a very good idea because of the responses.  The big bonus is how many days the salad will hold in the refrigerator.   It’s still edible at 4-5 days.

This is a great idea for those toting a lunch each day to work.  Fix a bunch of chicken breasts or other healthy meats and accompany it with a big bowl of the salad each day.  I think I might need to add a roll of some sort to hold me a bit longer.

 

Take a look at the vegetables for a moment.  You’ve got two wonderful cruciferous vegetables with the broccoli and Brussel sprouts.  That’s two excellent cancer fighting foods.  The omega threes enter with the walnuts and the dried cranberries contribute their antioxidants.

 

We haven’t hit the dressing yet, let’s see what we can decode from the ingredients if offers.  Safflower oil, get on line and research this wonder oil.  It is full of vitamin E and antioxidants.  It also has a multitude of additional properties.

The ginger is perhaps my favorite ingredient.  For starters ginger is great for digestive issues.  The ginger root can be frozen whole in the deep freezer.  I like to grate quite a bit and flash freeze on a parchment covered jelly roll pan.  The next day bag it up and then you’re always ready with grated ginger!

 

(My favorite tea is ginger tea.  Peel a two inch knuckle and slice the ginger into your boiling water.  Let it set and simmer to reap the flavor, etc. from the ginger into the water.  Then add the tea bags and steep the tea!  After the tea is steeped I usually strain the brew to make sure there aren’t any ginger pieces or hairs present.  If you sweeten your tea this would been a good time to add the sugar so that it dissolves.  Dilute with water and yum yum.)

 

This salad would be beautiful for the 4th of July.  Certainly something different.  I think what I like best about the recipe is the effect it has on my palate!  The flavor of the ginger just makes the entire recipe pop and it’s very refreshing.

 

OK dokie, I’m headed out the door to another day of guests at the culinary school.  Have an outstanding week everyone.  Simply Yours, The Covered Dish.   www.thecovereddish.com

 

Spring Mix Broccoli Salad

 

3 cups small broccoli flowerets

8 green onions, diced

1 bunch radishes, (8-10) cut matchstick style

1 cup shredded carrot

8-10 Brussel sprouts, sliced thin

1 cup large walnut pieces

1 cup dried cranberries.

 

Dressing

1/3 cup safflower oil

1/3 cup unseasoned rice vinegar

1 1/2 tablespoons honey

2 tablespoons orange juice

3 tablespoons minced ginger*

1 tablespoon soy sauce

 

Prepare vegetable in a large bowl. Mix all dressing ingredients together whisking until smooth.  Pour over vegetables and stir to coat. If made 24 hours in advance consider stirring in the walnuts, just before serving.

 

This salad contains cruciferous vegetables making it a great cancer fighting recipe.

 

*If the dish is made and served immediately you may choose to lower the ginger amount to 2 tablespoons.  When the salad sets overnight, the moisture from the ingredients breaks down the dressing, lessening the effect of the ginger.  Serves 8-10 persons.

 

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