{"id":1873,"date":"2015-07-09T21:04:40","date_gmt":"2015-07-10T01:04:40","guid":{"rendered":"https:\/\/stirmypot.com\/wordpress\/?p=1873"},"modified":"2015-07-09T21:04:40","modified_gmt":"2015-07-10T01:04:40","slug":"broccoli-salad","status":"publish","type":"post","link":"https:\/\/stirmypot.com\/wordpress\/?p=1873","title":{"rendered":"Broccoli Salad"},"content":{"rendered":"

Here is an alternative to the mayonnaise rendition of broccoli salad. This one comes from Jamie Deen, Paula’s son. When I first made this my husband and I thought it was too dry so I now double the dressing. I found this salad to be better the day you prepare it. Also, make sure to cut the broccoli into bite size florets. Enjoy! <\/p>\n

\"Broccoli<\/a>
\n4 slices of cooked bacon, crumbled
\nKosher salt
\n1-lb broccoli crowns, cut into
\nflorets (3 crowns)
\n1 quart grape or cherry tomatoes
\n1\/2 C. roughly chopped roasted almonds
\n1\/2 C. Crasins
\n1\/2 C. edamame
\n2 tsp. Dijon mustard
\n2 tsp. red wine vinegar
\n1\/4 C extra-virgin olive oil
\nKosher salt and freshly ground black pepper<\/p>\n

Bring a large pot of salted water to boil. Add the broccoli florets and boil until bright green, 1 to 2 minutes. Add to a large bowl of ice water to stop the cooking, or add to a colander in the sink and run with cold water. Drain well and place in a large bowl.<\/p>\n

Add the tomatoes, almonds, Crasins, and edamame to the bowl with the broccoli and toss.<\/p>\n

Whisk together the mustard, vinegar and olive oil. Add the bacon and the dressing to the salad and toss.<\/p>\n","protected":false},"excerpt":{"rendered":"

Here is an alternative to the mayonnaise rendition of broccoli salad. This one comes from Jamie Deen, Paula’s son. When I first made this my husband and I thought it was too dry so I now double the dressing. I found this salad to be better the day you prepare it. Also, make sure to … <\/p>\n

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