 | Bonnie Aeschliman is a certified culinary professional who owns Cooking at Bonnie’s Place in Wichita. For more information, call 316-425-5224 or visit cookingatbonnies.com. To submit a question to Bonnie, e-mail her at bonnie@cookingatbonnies.com. |
Cooking & Cuisine
2013-05-29 10:40:36
Vegetable salad for a cookout?
Q-In the summertime, it seems our family lives outdoors. On the weekends we are either at the lake or the backyard—but usually grilling food. It’s pretty easy to throw burgers or steaks on the grill and maybe add a few ears of fresh corn when it is in season. While that is really good, we need some ideas for vegetables. Do you have a vegetable salad that can be made ahead of time and will travel well to the lake or to a backyard barbecue without getting all wilted?
A-One of my favorite salads for a cookout is a broccoli salad—it is crunchy, slightly salty with sunflower kernels and slightly sweet with golden raisins. It is quick and easy to make, but it is also healthy and holds up well. You can make it several hours in advance; just remember to keep it chilled. Any left overs are good the next day.
Broccoli Salad with Bacon and Raisins
Serves 8
5 cups fresh broccoli florets
1 small red onion, chopped
¾ cup golden raisins
6 to 8 slices bacon, fried and crumbled
½ cup sunflower kernels
½ cup shredded carrots
Dressing:
1 cup mayonnaise
3 tablespoons sugar
2 tablespoons white wine vinegar
Cut broccoli florets into bite-sized pieces. Combine broccoli, onion, raisins, bacon, sunflower kernels and carrots in a large bowl.
In a smaller bowl, mix mayonnaise, sugar and white wine vinegar. Pour over the vegetables and toss to coat.
Cover and chill before serving.
