Tag Archives: broccoli

Classic Broccoli Salad Recipe

Bowl of Vegetable Salad
Classic Broccoli Salad

This classic Broccoli Salad is wonderfully tasty and can be served with a number of different meals. It is great for potlucks, cookouts, and picnics (provided, of course, it is kept cold due to the mayo and sour cream content).

Chicken and rice served with side vegetable salad
Broccoli Salad as a side to a main meal

The salad is a great way to add veggie content to the diet. The ingredients are commonplace and the method is simple. Cook the bacon till crispy then crumble. Wash and chop the vegetables. Prepare a simple dressing and pour over salad ingredients. Yes, it really is that simple!

I like to use balsamic vinegar in the salad dressing as it has a lovely deep flavor and is not as sharp as regular white vinegar, for example. However, plain white vinegar or a red wine vinegar also work well. I suggest trying different flavored balsamics to switch up the flavor.

Bowl of vegetable salad
Classic Broccoli Salad

For best flavor, I recommend refrigerating the salad for at least 45 minutes prior to serving. It can be prepped several hours ahead. Just add the sunflower seeds at time of serving as, otherwise, they may get soft and lose their desired crunchiness.

With the smaller household in mind, I have proportioned this salad to be small with 3-4 servings. The lovely thing about this salad — well apart from the wonderful flavor — is that it is completely scalable so, if more servings are needed, it is easily doubled or tripled or even quadrupled.

Chicken, rice, and a side salad
Broccoli Salad

[Printable recipe follows at end of post]

Broccoli Salad

Ingredients:
2 cups chopped broccoli, small bite-sized pieces
3 slices crispy fried bacon, crumbled
1/3 cup sweet pepper (red, yellow, or orange), chopped
¼ cup red onion, chopped
2 tbsp shredded carrot
1/3 cup dried cranberries

Dressing:
¼ cup salad dressing
2 tbsp sour cream
½ tbsp pure maple syrup
½ tbsp granulated sugar
½ tbsp vinegar (balsamic, red wine, or white)
1½ tsp Dijon mustard
1/8 tsp garlic salt (optional)

2 tbsp sunflower seeds
Sprinkle of freshly chopped chives (optional)

Method:

Prepare vegetables and bacon. Place in bowl along with the dried cranberries.

For Dressing: Combine all ingredients in small bowl and whisk until smooth. Pour half the dressing over the prepared vegetables and mix to coat vegetables then repeat with remaining dressing. Refrigerate for at least 45 minutes before serving. At time of serving, sprinkle salad with sunflower seeds and, if desired, chopped chives.

Yield: Apx. 3 – 4 side salad servings

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Broccoli Salad

A perfect side to many meals, this easy-to-make classic Broccoli Salad is also a perfect addition to potlucks, picnics, and cookouts.
Course Salad
Cuisine Canadian
Keyword broccoli, broccoli salad, salad
Servings 4
My Island Bistro Kitchen Barbara99

Ingredients

  • 2 cups chopped broccoli, small bite-sized pieces
  • 3 slices crispy fried bacon, crumbled
  • 1/3 cup sweet pepper (red, yellow, or orange), chopped
  • ¼ cup red onion, chopped
  • 2 tbsp shredded carrot
  • 1/3 cup dried cranberries
  • Dressing:
  • ¼ cup salad dressing
  • 2 tbsp sour cream
  • ½ tbsp pure maple syrup
  • ½ tbsp granulated sugar
  • ½ tbsp vinegar (balsamic, red wine, or white)
  • tsp Dijon mustard
  • 1/8 tsp garlic salt (optional)
  • 2 tbsp sunflower seeds
  • Sprinkle of freshly chopped chives (optional)

Instructions

  1. Prepare vegetables and bacon. Place in bowl along with the dried cranberries.

  2. For Dressing: Combine all ingredients in small bowl and whisk until smooth. Pour half the dressing over the prepared vegetables and mix to coat vegetables then repeat with remaining dressing. Refrigerate for at least 45 minutes before serving. At time of serving, sprinkle salad with sunflower seeds and, if desired, chopped chives.

Recipe Notes

Yield: Apx. 3 - 4 side salad servings

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Bowl of Vegetable Salad

Hawaiian Fiesta Casserole

 

Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole

Last week I cooked a boiled ham dinner and, despite that I had my local butcher cut me a small smoked picnic ham, it still had a lot of meat on it. You can get my method for making a boiled ham dinner here. After sandwiches and leftovers for a few nights, I decided it was time to find another use for the rest of the ham. I am not one to throw out food so I always find ways to use up leftovers.

Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole

So, I made what I call a Hawaiian Fiesta Casserole aptly named because, in addition to the ham, it has pineapple, rice, and bright green broccoli florets.  This casserole is not difficult to make but it does take a bit of time, planning, and coordination since the rice and broccoli have to be pre-cooked and the pineapple fried (yes, fried).

I use about 7.5 ounces of diced cooked ham for this recipe.  Use fresh broccoli if at all possible and only barely cook it.  Broccoli cooks super fast and, if it is overcooked, it may go to “mush” when it is baked in the casserole.  For this recipe, it needs no more cooking than a minute or two.

Fresh pineapple can be used but I use canned pineapple chunks because I use 1/4 cup of the pineapple juice in the sauce to give it a bit of sweet flavour.

Any kind of cream-based soup can be used in this casserole – cream of celery, broccoli, broccoli and cheese, or mushroom. I often use cream of celery soup as it is a mild soup that doesn’t compete with other flavours in the casserole but the other soups work well, too.

Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole

Ingredients:

½ cup cooked rice
1 – 10 oz can cream of celery soup (or cream soup of choice)
2 tbsp sour cream
1/3 cup milk
½ tbsp liquid chicken bouillon
½ tbsp butter
2 tbsp brown sugar
5 oz fresh broccoli florets
7½ oz cooked ham, diced (apx. 1½ cups)
1 cup pineapple chunks, drained (retain ¼ cup of the juice)

½ cup fine bread crumbs
2 tbsp finely grated Parmesan cheese

Method:

Cook rice according to package instructions

In large measuring cup, mix the soup, sour cream, milk, pineapple juice, and liquid chicken bouillon together. Set aside.

Melt butter in small frypan over medium high heat. Stir in brown sugar until it melts. Add pineapple chunks and cook over medium heat for 2-3 minutes, stirring often. Remove from heat and set aside.

Cook broccoli in boiling salted water over high heat for 1-2 minutes. Do not overcook.

To assemble casserole:

Grease a 1.5 litre casserole dish or, alternatively, spray with cooking oil. Spread cooked broccoli on bottom of casserole dish.

Sprinkle cooked rice on top of broccoli.

DSCN2108

Add a layer of pineapple chunks.

Lastly, add the layer of ham.

Pour soup mixture over casserole contents.

In small dish, mix the bread crumbs and Parmesan cheese together and sprinkle over casserole.

Bake for 25-30 minutes or until top of casserole is lightly tanned and soup starts to bubble around the edges. Remove from oven and let stand for at least 10 minutes to allow casserole to set before serving.

Yield: 4-6 servings

Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole

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Hawaiian Fiesta Casserole

Yield: Apx. 4-6 servings

A casserole filled with a wonderful blend of flavors - ham, rice, broccoli, and pineapple all smothered in a rich creamy sauce.

Ingredients

  • ½ cup cooked rice
  • 1 – 10oz can cream of celery soup (or cream soup of choice)
  • 2 tbsp sour cream
  • 1/3 cup milk
  • ½ tbsp liquid chicken bouillon
  • ½ tbsp butter
  • 2 tbsp brown sugar
  • 5 oz. fresh broccoli florets
  • 7½ oz cooked ham, diced (apx. 1½ cups)
  • 1 cup pineapple chunks, drained (retain ¼ cup of the juice)
  • ½ cup fine bread crumbs
  • 2 tbsp finely grated Parmesan cheese

Instructions

  1. Cook rice according to package instructions
  2. In large measuring cup, mix the soup, sour cream, milk, pineapple juice, and liquid chicken bouillon together. Set aside.
  3. Melt butter in small frypan over medium high heat. Stir in brown sugar until it melts. Add pineapple chunks and cook over medium heat for 2-3 minutes, stirring often. Remove from heat and set aside.
  4. Cook broccoli in boiling salted water over high heat for 1-2 minutes. Do not overcook.
  5. To assemble casserole:
  6. Grease a 1.5 litre casserole dish or, alternatively, spray with cooking oil. Spread cooked broccoli on bottom of casserole dish. Sprinkle cooked rice on top of broccoli. Add a layer of pineapple chunks. Lastly, add the layer of ham.
  7. Pour soup mixture over casserole contents.
  8. In small dish, mix the bread crumbs and Parmesan cheese together and sprinkle over casserole.
  9. Bake for 25-30 minutes or until top of casserole is lightly tanned and soup starts to bubble around the edges. Remove from oven and let stand for at least 10 minutes to allow casserole to set before serving.
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Hawaiian Fiesta Casserole
Hawaiian Fiesta Casserole