Nan's Broccoli Salad

Name: Nan's Broccoli Salad
Cuisine: American
Ingredients: 1 head broccoli (about 3 cups); 1/2 sm. red onion, chopped; 1-2 apples, chopped (peeled if desired); 1 c. purple grapes, cut in half; 2/3 c. dried cranberries; 1 c. pecan halves, toasted; 8 slices bacon, crisp cooked, chopped; 1 c. mayonnaise; 1 T. apple cider vinegar; 1/4 c. sugar; Zest of 1 lemon; Zest of 1 orange; 1 T. lemon juice, fresh squeezed; 1 T. orange juice, fresh squeezed; 1/2 T. poppy seeds; Pinch black pepper

Maggie Conlon @WarsawNan

Orlando, FL

This is one of those recipes I don't really measure; just kinda eyeball each ingredient, a little of this, more of that. So don't feel at all locked into the measurements (guesstamations!) given. Adjust to your own taste. For instance, shredded carrots aren't in the recipe, but I saw some in my fridge and thought they'd add to the color, so threw in a small handful.

Please DON'T skip the blanching! It really makes a difference. Not only does it brighten the color of the broccoli, it also makes it easier to chew while still being crisp.

Maggie Conlon @WarsawNan

Orlando, FL

Please DON'T skip the blanching! It really makes a difference. Not only does it brighten the color of the broccoli, it also makes it easier to chew while still being crisp.

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Ingredients

SALAD:
1 headbroccoli (about 3 cups)
1/2sm. red onion, chopped
1-2apples, chopped (peeled if desired)
1 c.purple grapes, cut in half
2/3 c.dried cranberries
1 c.pecan halves, toasted
8 slicesbacon, crisp cooked, chopped
POPPY SEED DRESSING:
1 c.mayonnaise
1 T.apple cider vinegar
1/4 c.sugar
Zest of 1 lemon
Zest of 1 orange
1 T.lemon juice, fresh squeezed
1 T.orange juice, fresh squeezed
1/2 T.poppy seeds
Pinchblack pepper

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Steps

1

Bring a large pot of water to boil while prepping the broccoli. Peel the large broccoli stems and slice. Cut the head into florets.
2

When water is boiling, add broccoli and cook for just 1 minute. Immediately drain and put into bowl of ice water. Add the chopped red onion (helps to take the harsh bite out, which red onions often have). Let sit for 5 minutes, drain well, and pat dry with paper towel.
3

Add all salad ingredients to large bowl and gently toss with a rubber spatula.
4

Whisk together all salad dressing ingredients.
5

Pour dressing over salad and mix well with rubber spatula. Store, covered, in refrigerator. Best if chilled at least an hour before serving. Enjoy!

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Maggie Conlon @WarsawNan

on October 31, 2020 20:56

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 10 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.