Broccoli Grape Salad

It’s about time I add some variety to this blog, meaning some vegetables, as the last few posts have been about delicious yet not necessarily good-for-you foods.  This recipe is not only great for you but it’s delicious, and is best when made the day before, so if you like get your work done ahead of time in order to enjoy the party or meal, this one’s for you.

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My mom is the source of this Broccoli Grape Salad recipe and made it for us all the time as kids.  Imagine her glee that her 4 kids gobbled up this salad like it was dessert despite it containing broccoli, celery and nuts!  To be fair, this salad contains juicy grapes as well as a decadent dressing, so it’s not like you’re going to win some health nut contest for preparing this, but you’ll probably still get points for Vitamin E, fiber and protein – little known fact – broccoli is a good source of protein!

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Alright, food friends, a few more notes before we get to the recipe details:

1. Toasted almonds are optional, but delicious, and best if added to the salad right before serving.

2. This salad needs to be refrigerated at least 4 hours before serving, it not overnight.  You’ve got to allow the dressing time to do its magic and seep into those little broccoli florets.

3. Grapes vs Raisins – you can do either, or both, but I prefer fresh grapes, both green and red (seedless!!!) if available.  In the case of the batch I made for this post, you can see I didn’t have any grapes so opted for raisins and it is still great.  I’ve seen variations of this recipe online that call for yellow raisins or dried cranberries, so as I usually say on this site, add whatever makes you happy.  There’s no point in following a recipe to the letter of the law if you think a substitution could improve it.

 Enjoy!

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Broccoli Grape Salad
Serves 10
This salad is best served cold a day after preparation.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 3 bunches of broccoli, cut into bite sized pieces
  2. 4-5 green onions, cut into 1/2 inch pieces
  3. 5 stalks broccoli, cut into 1/2 inch pieces
  4. 3 cups of green and red grapes, washed and sliced in half
  5. 1/4 lb bacon, fried and chopped (or 1 package of bacon bits)
  6. 1 1/2 cup mayo
  7. 4 tsp white vinegar
  8. 3/8 cup white sugar
  9. 1/2 cup slivered almonds
Instructions
  1. In a large bowl combine the broccoli, green onions, celery, grapes and bacon.
  2. In a small bowl combine the mayo, vinegar and sugar, stirring to combine.
  3. Pour the dressing over the contents of the large bowl, stirring to combine and fully coat the salad ingredients.
  4. Cover the bowl and place in the refrigerator to chill for 4 hours or overnight, before serving.
  5. In a small saucepan, turn on the heat over low, and add the almonds. Stir almost constantly under they begin to brown and you can smell a nutty aroma. Immediately remove from the heat and pour the almonds onto a small plate to cool.
  6. When ready to serve, garnish the salad with almonds.
Adapted from Patricia Remes
Adapted from Patricia Remes
In Bryna's Kitchen http://www.inbrynaskitchen.com/

Green Beans with Shallots

I’m always looking for ways to sneak more vegetables into my diet and this green bean dish is my stand by, especially in the summer months when the grocery store is almost giving away seasonal produce and the weekend farmer’s markets are brimming with beans of many colors (have you seen the purple variety?).  

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These beans are a tasty treat – let’s talk about the straightforward prep – these bad boys are cooked for a few minutes in the microwave and then sautéed in butter and oil with shallots, that little purple cousin of the white onion.  Shallots are light in flavor and when sautéed become nearly translucent and impart a delicious but not overpowering onion flavor to the dish.  

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And that’s it!  You’ll have this dish on the table in less than 10 minutes.  This side dish is perfect to serve in the summer alongside grilled meats or corn on the cob, and if you’re serving a baguette with the meal you’ll want to be sure to clean your plate with a slice of bread to get the drippings from this dish.  

 

Green Beans with Shallots
Serves 4
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Prep Time
5 min
Cook Time
7 min
Total Time
12 min
Prep Time
5 min
Cook Time
7 min
Total Time
12 min
Ingredients
  1. 1 pound green beans
  2. 2 shallots, finely minced
  3. 2 Tbsp vegetable oil
  4. 2 Tbsp butter
  5. Salt and Pepper
Instructions
  1. Wash green beans, and trim the ends. Place beans in a microwave-safe bowl, add 2 Tbsp water, and cover. Place in the microwave and cook on high for 2 minutes.
  2. While the green beans are cooking, heat a large sauté pan over medium heat and add the oil and butter, and once the butter has melted, add the shallots.
  3. Remove the beans from the microwave, drain the water, and place in the pan with the shallots. Toss the beans to coat and cook for 5 minutes, periodically stirring to ensure even cooking.
  4. After 5 minutes, season to taste with salt and pepper, remove from the heat and serve immediately.
Adapted from Barefoot Contessa Family Style by Ina Garten
In Bryna's Kitchen http://www.inbrynaskitchen.com/