A guest who stayed at our bed and breakfast made my Flax Irish Soda Bread. She emailed to say that she had posted about it, so when I visited her blog, I decided to try one of her recipes that she found in a pamphlet called Prize-Winning Salads (The Country Cooking Recipe Collection) by Mary Beth Jung, 1990. Thanks, Rosemary! I do love all of this sharing going on in the blog-o-sphere.
Broccoli Salad
Dressing:
1 egg plus 1 egg yolk, lightly beaten (Use the egg white for breakfast.)
½ cup sugar (I used 2 tbsp honey.)
1 ½ tsp cornstarch
1 tsp dry mustard
¼ cup vinegar (I used Bragg raw unfiltered apple cider vinegar.)
¼ cup water
3 tbsp butter, softened (I omitted this.)
½ cup mayonnaise (I used Grapeseed Oil Vegenaise.)
Whisk together eggs, sugar (or honey), cornstarch, and mustard. Combine vinegar and water and slowly whisk into egg mixture. Cook on top of double boiler, stirring constantly until thickened. Remove from heat. Stir in butter (if using) and mayonnaise. Chill until ready to toss with salad.
Salad:
4 cups fresh broccoli florets (1 head), broken into little pieces
½ golden raisins (I used ¼ cup raisins + ¼ cup raw sunnies. Dried cranberries would be good, too.)
6 bacon strips, cooked and crumbled (I used 3 strips of Coleman Natural Uncured Bacon.)
2 cups fresh sliced mushrooms (I omitted.)
½ cup slivered almonds (I used 2 tbsp slivered almonds + 2 tbsp chopped walnuts.)
1 (11 oz) can mandarin oranges, drained (Red grapes would be a good substitution, I think.)
½ medium red onion, chopped
Toss salad ingredients together. I then plopped a dollop of dressing on top of each individual serving of salad and allowed each person to toss it themselves. It makes a nice presentation and the dressing recipe makes more than needed. You’ll have plenty left over to make a second broccoli salad.
March 20, 2010
Today's Mileage: 2-mile walk
Total Mileage for March: 10 miles
Bible reading? Yes.
March 21, 2010
Today's Mileage: 2-mile walk
Total Mileage for March: 12 miles
Bible reading? Yes.
