March 9, 2014

Broccoli Salad


In February, Cudjoe and I went to Destin for a week.  We stayed at the beautiful Sandestin Golf Resort.  While we were in Destin, we played golf, shopped, and ate out.  One morning while we were exploring around, we found a restaurant called Chicken Salad Chick.  So we stopped in there later for lunch.  It was delicious.  I had the Cranberry Kelli chicken salad and broccoli cheese soup.  Cudjoe had the Dixie Chick chicken salad and the broccoli salad.  The Cranberry Kelli chicken salad, according to their menu, is a mixture of dried, sweetened cranberries & slivered almonds.  The Dixie Chick, again according to their menu, is our "most offensive salad" definitely for the onion lover.  The chicken salad was seriously the best I have ever eaten.  

I tried a bite of Cudjoe's broccoli salad, and I have tried to recreate it.  

Here's how I did it:

I cut up broccoli into flowerettes and put them in a serving bowl.  I then added bacon that I cooked in the microwave oven and cut into pieces.  I then added shredded yellow cheddar cheese and white cheddar cheese.

For the salad dressing: 

1/3 cup olive oil
1/3 cup balsamic vinegarette
1/3 cup sugar
1 envelope Wish Bone Italian Dressing & Seasoning Mix

Whisk together in a bowl and pour over salad.  

Now I am not precise when I cook and perhaps I need to become more so.  I poured the dressing over the salad and mixed it together to my taste.  I did not use it all but kept it on hand to use later.


Serve to family and friends!




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