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By Nancy Gossard
Wellness Editor 

Summer Salad #2 Broccoli Salad

 

Last updated 5/30/2019 at 10:56am

Nancy Gossard

Broccoli Salad

2# broccoli, cooked to taste (boil 4-7 minutes), then drained

½ cup mayonnaise of choice

1 teaspoon whole grain Dijon mustard

zest of 1 large lemon

¼ + 1/8 t table salt or 1 t anchovy paste

Mix the remaining ingredients while the broccoli is cooking. After the broccoli is well drained, stir in the mayo mixture. Chill or serve warm.

Anchovy paste doesn't make this taste fishy, but adds umami flavor. If you use anchovy paste, omit the salt. Omit the salt if you're watching your sodium or just prefer less salt. Fresh broccoli is best, frozen is acceptable if you don't mind it mushy. I used frozen because I bought the broccoli for a casserole and decided on this salad instead. These high 90's days mean I prefer cool food, but I love this so much that I ate my first portion while it was still warm, as always.

 

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