Saturday, April 25, 2009

Broccoli Salad

I can almost recount the first time I tasted a broccoli salad, knowing the first bite that this would be in my life until I died.  It's the same way I felt when I tasted cornbread salad for the first time.  There are just times when you take a first bite and know that this dish must stay with you forever.  I'm not a fan of lettuce salads but find I like more side salad dishes, broccoli salad being among my top favorites.

This salad has my spin on the original recipe, among the most notable is the use of broccoli slaw instead of fresh broccoli crowns.  If you haven't had broccoli slaw, give it a try because it's so good.  When we make lettuce salads for dinner parties we like to add broccoli slaw because it's so good for flavor enhancement. This salad does need to spend the night in your refrigerator to maximize the flavor, but doesn't have to if you are in a pinch.  Save a bowl of it though and eat it the next day just to see how much better it

Broccoli Salad

2 (3 ounce) packages Beef-flavored ramen nood
2 (12 ounce) packages Broccoli Slaw mix
1 cup toasted Almond slivers
1 cup toasted sunflower kernels
1 cup Craisins
1 cup sliced green onions (about 1/2 bunch)
1/2 cup sugar
3/4 cup Canola Oil
1/3 cup Red Wine Vinegar
1 tsp Salt
2 tsp black pepper

Squeeze the packages of noodles until crumbled.  Open package and remove flavor packets, set noodles aside.  In a small bowl add flavor packets, sugar, oil, and vinegar with salt and pepper. Whisk until thick and combined.  Set aside.

In a large bowl add slaw mix, seeds, nuts, onion, and craisins tossing until combined.  Pour over dressing and mix to combine.  In your serving bowl, add the noodles, evenly.  Carefully pour the slaw mix over the noodles, cover with plastic wrap and put in fridge until next day.  Before serving, toss to combine the noodles.  Add some fresh chopped green onions and serve.  I think this would be really good with bacon added to it.  What doesn't bacon taste good with?

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