Thursday, March 25, 2010

Dear Broccoli, I'm sorry for all the mean things I've said about you.

I admit it, I am a broccoli hater. Truth be told, there aren't many vegetables that I do like. Corn, potatoes and the occasional raw carrot, that about does it.

However, a couple Christmases ago, while at my grandmother's house, I tried a tiny helping of her broccoli salad. This was following my trip to Europe where I tried several weird foods. I didn't die from any of that stuff, so I figured a little broccoli at my grandma's house wouldn't kill me either.

To my surprise, I actually liked her broccoli salad, which also included broccoli's ugly cousin, cauliflower.

So lately I've decided that I have GOT to start eating healthier. I'm about 50 pounds heaver than I need to be and as much as it irks me to say, at 41, I'm not getting any younger. Yeah, yeah, I know you think a 41 year old shouldn't be such a wiener about eating her veggies. But I am.

Anyhow, I am trying to cut way back on the amount of meat and dairy that I eat on a weekly basis. I'm not going full on vegan mind you, just cutting back. However, in order for me to eat healthy, I have to learn to tolerate--if not like--veggies. I remembered trying this salad and asking my grandma for the recipe. I figured if I could get used to eating broccoli & cauliflower prepared like this, that perhaps it wouldn't be so bad in the next dish.

And tonight, I actually enjoyed eating a bowl full of broccoli and cauliflower! Alright, so the fact that the dressing includes mayo(fat free, thankyouverymuch) and sugar helps. Baby steps, people, baby steps!

Here's the recipe!


What you need:

  • 5 cups broccoli florets
  • 5 cups cauliflowerets
  • 2 cups shredded cheddar cheese
  • 2/3 cup chopped red onion
  • 1/2 cup golden raisins
  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 2 tablespoons apple cider vinegar
  • 6 bacon strips, cooked and crumbled
  • 1/4 cup sunflower kernels

What you do:

  1. In a large salad bowl, toss broccoli, cauliflower, cheese, onion and raisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with the bacon and sunflower seeds when ready to serve.

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