Home About Writers Categories Recent Issues Subscribe Contact File Transfer





Bonnie Aeschliman
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?
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.
 
The Q & A Times Journal accepts no responsibility for unsolicited manuscripts or photographs.Materials will not be returned unless accompanied by a stamped, self-addressed envelope. Thank you.
 
Wildcard SSL Certificates