Sunday, March 20, 2011

Getting Your Ruffage

Coming up with sides for dinner can be a pain.  Being used to having pasta, mashed potatoes, or rice as faithful companions for my meat not having those options can make dinner a challenge. Seriously, there's only so many nights you can open a can of peas or green beans for dinner.

The Broccoli Salad is an oldie but a goodie.  Delicious, nutritious, and VERY VERY EASY.

Randi's Broccoli Tree Salad

Dried Cranberries
Honey Roasted Sunflower Seeds
Extra Sharp Chedder
Garlic Powder
This is one of those "make to taste" recipes....meaning there are no set amounts and requires the cook to be in touch with their inner taste buds. 
Dice that broccoli into little tiny pieces.  This is a good way to take out pent up frustration....Whack that veggie! 
Throw the broccoli in your mixing bowl 
Dice that Carrot into little tiny pieces.  More frustration venting...WHACK WHACK WHACK! 
Throw the carrot in your mixing bowl.
Dice that onion. More frustration venting but don't cut your fingers off ;).
Throw the onion in your mixing bowl.
Add a handful of cranberries.
Add a handful of Sunflower Seeds.
Shred some cheese.

If you have diced and chopped correctly, your bowl of salad goodness should look like the photo below:

Don't be discouraged if your bowl looks a little less than's all going to get mixed up anyway once you add a couple dollops of mayo, a tablespoon of vinegar, and a couple shakes of garlic powder and cumin.  That being done and a few stirs and your salad will look like this:

At this time I usually throw the whole deal into the fridge while I finish making dinner.  This gives the flavors of the salad time to meld into each other.

And there you go.  A perfect side and means of veggie goodness.

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