Our garden is really putting out right now: fruits and vegetables. The tomatoes and strawberries forecast a bit of the summer’s red promise of warmth and good eats. While the green is spread throughout the rest of the patch. There are a few weeds thrown in there too to keep me limber and close to the earth!
We are just about ready to pick some broccoli… we have rows stretching the length of the garden growing and producing some good stuff! Keeping the area clean is keeping the insects at bay. Not the mosquitoes… but the ones that bite the veggies.
I found a great recipe for broccoli salad. Cold and crisp and perfect for summer’s festivities. It serves 6, so it is not colossal. I don’t think anyone wants a quart of leftovers in the refrigerator anyway! This salad is served in a trifle bowl.. or any pretty glass container. It is fun to use your fancier dishes from time to time. Bring out Grandma’s treasure and let your children see a glimpse of why she was so special.
Layered Broccoli Salad
6 cups chopped broccoli flowerettes
1 small red onion, sliced very thin
1 1/2 c grated sharp cheddar cheese
1/2 cup yogurt
3 Tablespoons honey
2 Tablespoons mayonnaise
2 Tablespoons apple cider vinegar
1/2 cup hulled sunflower seeds or walnuts
4 pieces of bacon, crisply fried, drained and chopped
Preparation: In a large glass serving bowl… perhaps a trifle bowl (Clear glass on a pedestal) layer broccoli and onion. In a small bowl, whisk together yogurt, honey, mayonnaise and vinegar. Drizzle the yogurt dressing over the layered salad. Layer cheese on top. Cover and refrigerate until ready to serve. Sprinkle with sunflower seeds and bacon pieces just before serving.