There is something so refreshing and delicious about food that is in season. My peas are bursting off the vines, there is proliferent amounts of broccoli in gardens around the midwest and isn’t bacon always in season? I’m thinking, “Yes!” Broccoli Salad is a must have this time of year.
Before we get started I have to share my new favorite thing to wear … skirts! I had /no idea/ they could be so comfortable and cool (literally) until recently. Admitedly I can’t just dive into garden work when I’ve donned my favorite comfortable knit skirt but I sure can enjoy a bottle glass of wine (or my favorite broccoli salad!) with friends without feeling stoggy. You learn new things every day.
Layered Broccoli Salad
6 cups chopped broccoli flowerettes (bite sized pieces for easy eating)
1 cup shelled peas (optional, although quite delicious)
1 small red onion, sliced thin
1 1/2 cup grated sharp cheddar cheese
1/2 cup plain yogurt or Greek Yogurt
3 Tablespoons honey
2 Tablespoons mayonnaise
2 Tablespoons apple cider vinegar
1/2 cup hulled sunflower seeds or walnuts
4 pieces of cooked, crispy bacon
Enjoy the tastes and pleasures of the summer season!
– Leanne from MilitaryAvenue.com
Leanne, although not a ‘fanatic’, is a health-food conesiour with a sprinkling of junk food on the side. She is always looking for healthy options to feed her very active family of six and enjoys sharing new recipes with her military-family audience. You can find more recipes from Leanne and others from the MilitaryAvenue Team by clicking here: http://militaryblog.militaryavenue.com/search/label/RecipebyLeanne KocsisonTuesday, July 03, 2012Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Leanne,Recipe,Salad,Tasty Tuesday