Nan's Broccoli Salad Recipe by Maggie Conlon
Nan's Broccoli Salad Cooking Instructions 1 Bring a large pot of water to boil while prepping the broccoli. Peel the large broccoli stems and slice. Cut the head into florets. 2 When water is boiling, add broccoli and cook for just 1 minute. Immediately drain and put into bowl of ice water. Add the chopped red onion (helps to take the harsh bite out, which red onions often have). Let sit for 5 minutes, drain well, and pat dry with paper towel. 3 Add all salad ingredients to large bowl and gently toss with a rubber spatula. 4 Whisk together all salad dressing ingredients. 5 Pour dressing over salad and mix well with rubber spatula. Store, covered, in refrigerator. Best if chilled at least an hour before serving. Enjoy! 1 Bring a large pot of water to boil while prepping the broccoli. Peel the large broccoli stems and slice. Cut the head into florets. 1 Bring a large pot of water to boil while prepping the broccoli. Peel the large broccoli stems and slice. Cut the head into florets. 2 When water is boiling, add broccoli and cook for just 1 minute. Immediately drain and put into bowl of ice water. Add the chopped red onion (helps to take the harsh bite out, which red onions often have). Let sit for 5 minutes, drain well, and pat dry with paper towel. 2 When water is boiling, add broccoli and cook for just 1 minute. Immediately drain and put into bowl of ice water. Add the chopped red onion (helps to take the harsh bite out, which red onions often have). Let sit for 5 minutes, drain well, and pat dry with paper towel. 3 Add all salad ingredients to large bowl and gently toss with a rubber spatula. 3 Add all salad ingredients to large bowl and gently toss with a rubber spatula. 4 Whisk together all salad dressing ingredients. 4 Whisk together all salad dressing ingredients. 5 Pour dressing over salad and mix well with rubber spatula. Store, covered, in refrigerator. Best if chilled at least an hour before serving. Enjoy! 5 Pour dressing over salad and mix well with rubber spatula. Store, covered, in refrigerator. Best if chilled at least an hour before serving. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Korean Egg Toast Quick 3 ingredient chocolate pie Sticky braised wings Potato Leek Soup FANTA JACK O’LANTERN FLOATS Korean Egg Toast Quick 3 ingredient chocolate pie Sticky braised wings Potato Leek Soup FANTA JACK O’LANTERN FLOATS BUTTER BISCUITS: Shahi Masala Samosa Dry Mixed Veg Uthappam with Kara Chutney Barbeque frankburgers Chatpatey LOTUS ROOTS Kadi pakora FANTA JACK O’LANTERN FLOATS Autumn crumble Chocolate truffle cake no oven Korean Egg Toast BUTTER BISCUITS: Shahi Masala Samosa Dry Mixed Veg Uthappam with Kara Chutney Barbeque frankburgers Chatpatey LOTUS ROOTS Kadi pakora FANTA JACK O’LANTERN FLOATS Autumn crumble Chocolate truffle cake no oven Korean Egg Toast