Broccoli-Bacon Salad: Pink Ribbon Recipe

Broccoli-Bacon Salad: Pink Ribbon Recipe

Hi everybody :)

Broccoli is another one of my favorite vegetables, no matter how it's prepared, that's way I choose this as one of the Pink Ribbon Recipes. It's a classic broccoli salad with onion, red &  yellow, sunflower seeds, bacon and a mayo/vinegar dressing.

Broccoli is a great source of  folic acid, which is essential in normal body functions.  However,  the doctor advises excessive folic acid intake can interfere with the effectiveness of a chemotherapy called methotrexate.  Also sunflower seeds are an excellent source of vitamin E, but must be avoided by patients  who have an ostomy (where a portion of the intestine is brought up to the skin).  With that being said, please check with the doctor first, if you're on a special diet. 

Broccoli-Bacon Salad adapted Betty Crocker Living with Cancer Cookbook

 













1/2 cup mayonnaise or salad dressing
2 tablespoons sugar
2 tablespoons white vinegar
1 lb fresh broccoli, cut into florets (5 cups)
1/4 cup chopped red onion
1/4 cup chopped yellow onion
1/4 cup sunflower nuts (I used honey-roasted sunflower seeds)
6 slices bacon, crisply cooked, crumbled (I used about 1/3 cup real bacon bits)

1 In large bowl, mix mayonnaise, sugar and vinegar Stir in broccoli and onion until Coated. Cover; refrigerate 2 hours to blend flavors.  
  
2 Sprinkle with nuts and bacon before serving. 6 servings (1 cup each)

High in Vitamin C

1 Serving: Calories 260 (calories from Fat 190); Total Fat 21g (Saturated Fat 3.5g, Trans fat 0g); Cholesterol 15mg; Sodium 310mg Potassium 290mg, Total Carbohydrate 11g (Dietary Fiber 2g); Protein 6g % Daily Value: Vitamin A 8%; Vitamin C 90%; Calcium 4%; Iron 6%; Folic Acid 15%; Magnesium 10% Exchanges: 1/2 Starch, 1 Vegetable, 1/2 High-Fat Meat, 3 1/2 Fat Carbohydrate Choices: 1

What I Did and/or Think:
I made the following changes in Italic and here's what I did for the mayo/vinegar dressing:

Mix the mayonnaise,  sugar, vinegar together, divide in half. Set aside one of the halves.

 












Put the onions in the other halve of the mayonnaise mixture. Mix. 

Put the mayonnaise mixture with the onions in a mini food processor or blender.

Blend until smooth, about 1 minute. 

 
  
Mix the two mayonnaise mixture back together.

The mixture will be light pink :)

Combine the rest of the ingredients in a large bowl.

Pour mayonnaise mixture over the broccoli mixture. Stir well to combine.  Refrigerate for at least 2 hours for flavors to blend

The Taste: LOVE, LOVE, Love it! The salad was great. Be sure to make this ahead of time so that the flavors blend. I let this sit overnight. This is always a REPEAT in our house.

For a more colorful variation add 1/2 cup raisins, craisins or both to the broccoli mixture;  and sprinkle with cheddar cheese just before serving. 

 

BTW...The recipe directions are fine. I only did the extra steps because I don't like the crunchy rawness of the onions, but I love the taste. I also use this method when making any type of salad or sandwich that calls for mayonnaise and onions. It helps the flavors mellow faster too, which is a plus for any recipe :)

ENJOY! Come again...

Linked to:
Tuesday-Talent-Show # 59:Chef In Training    
33 Shades of Green-Tasty Tuesday
Tasty Tuesday (Food Only) @ Naptime Creation  
Kathe With an E You're Gonna Love It

Veggie Rice: Cooking for a Crowd

Veggie Rice

Hi everybody :)

Today I would like to share my favorite rice recipe with you. One day while eating Chinese take-outs (which I love).  I decided to come up with my own version of veggie rice.  How hard could it be... vegetables and rice ...Voila ..veggie rice.  So, I went into the kitchen to create and this is what I came up with. Now,  I get asked to make this at every family get-together. Once I had to make enough for about 150 people, when one of my sisters renewed her wedding vows.

Veggie Rice

For the Rice:
6 cups water
3 cups rice (I use a combination of Uncle Ben Converted Long Grain Rice and Par Excellence Yellow Rice)
3/4 teaspoon salt
2 tablespoon butter

Cook rice according to directions on package. (I cooked mine for 20 minutes)  Set aside.

For the Vegetables:
3 tablespoons olive oil
1 tablespoon butter
1 large onion, diced
1 cup carrots, shredded ; about 1 1/2 carrots (dry off excess liquid with paper towels)
1 celery stalk, chopped
1 cup bell pepper, chopped; (I used 4 mini peppers) (dry off excess liquid with paper towels)
3 cups broccoli, chopped; (I used 2 broccoli crowns)
Salt, Pepper, & Butter to taste

In a very large frying pan over medium high heat add oil, butter, onions, carrots, and celery. Cook for about 2 -3 minutes,

add bell pepper and broccoli and cook until broccoli is tender but still firm about 2 minutes.

Remove from heat. Add rice, stir well to mix. Season with additional salt, butter and pepper to taste.

 Serve. Yield:  about 14 cups or 21  (2/3 cup) servings

This is great like it is or meat can be added to it for a main course meal. Beef, chicken, pork, or fish I love it served with grilled salmon. I like to make a lot, so I can freeze some for later. For detailed information on how to freeze and reheat cooked rice go here.

This can also be downside easily and the vegetable can be adjusted to your choice. So if you're entertaining,  cooking for a crowd, or a family of four give this a try, I'm sure you'll be please with the results. Now, get out your cutting boards and get to chopping :)

ENJOY! Come again...

Linked to

Tuesday Talent Show # 56 @chef_n_training

Tasty Tuesdays @33shadesof green

You're Gonna Love It Week 24 @Kathewithane123

Tasty Tuesday @ Naptime Creations
Carole's Chatter Rice& Grain Recipe Links Food Friday 
Katherine Martinelli: Rice Blog Hop