There are two salad sides that have been my wing men for gatherings at work and with family, and they have both been repeatedly invited back for following events. When it comes to potlucks and gatherings, I am not one that likes to fight for oven space or lug a crock pot around. I look for something that has good food and can be served cold. Both of these recipes are a great addition around the holidays because they both naturally have the colors green and red as well!
Red Broccoli Salad
- 2 Pounds bacon
- 1 large head broccoli, chopped
- ¾ cup chopped celery
- ¼ cup minced green green onions
- ¼ cup diced red onion
- 1 ½ cups seedless grapes halved
- ¾ cup blanched slivered almonds
- ¼ cup white sugar
- 2 tbsp distilled white vinegar
- 1 cup mayonnaise
Place bacon in a large skillet. Cook, turning frequently over medium heat until browned. Cool and crumble. Preheat oven to 300 degrees. Spread slivered almonds on a cookie sheet. Bake 12-14 min. or lightly browned, turning once. Cool.
In a small, mix mayo, sugar and vinegar. Set aside.
In a large bowl, combine broccoli, crumbled bacon, celery, green onions, red onions, grapes and toasted almonds. Toss with mayonnaise dressing. Chill for several hours.
|FRESH TOMATO AND CUCUMBER SALAD|
1/2 cup extra virgin olive oil
Mince garlic or press through a garlic press. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the “edge” off). Discard any garlic which has green sprouts in the center, as the flavor is too sharp and bitter for this salad – use for another purpose.
Wash basil and oregano leaves (pick at noon time on a sunny day for best flavor). Roll up leaves and slice into little strips (chiffonade). Chop and add to your best olive oil and allow to stand in oil while garlic marinates.
Meanwhile, prepare salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch coins (circles).
With a sharp knife, remove stem and blossom end from tomatoes (a very small amount). Slice tomatoes into wedges, being careful not to crush and lose juice.
Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or kosher salt.
Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers; serve at room temperature.
Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and fresh mozzarella, sliced (or use the small bocconcini).