Recipe: by Chef George Panayiotou- Felix's Seafood Restaurant
Posted on December 07 2007 in category: Soups and Salads
Printer Friendly Posted on December 07 2007 in category: Soups and Salads
BROCCOLI AND BACON SALAD WITH RAISINS, SUNFLOWER SEEDS AND RED ONIONS
INGREDIENTS:
*FLORETS FROM 4 LARGE STALKS BROCCOLI
*½ TO ¾ LB. BACON, COOKED, COOLED CUT CROSSWISE INTO ½ “ PIECES
*1/2 - 15 OUNCE BOX RAISINS
*1/2 CUP FINE DICED RED ONIONS, LESS IF DESIRED
*6 TABLESPOONS DRY ROASTED SUNFLOWER KERNELS
DRESSING:
1 CUP MAYONNAISE (LOW FAT IF DESIRED)
1 CUP SOUR CREAM (LOW FAT IF DESIRED)
½ CUP SUGAR
2 TABLESPOONS RED WINE VINEGAR
PROCEDURE:
1. PLACE FIRST 5 INGREDIENTS INTO A LARGE MIXING BOWL
2. PREPARE DRESSING, ADD TO BROCCOLI MIXTURE AND TOSS UNTIL ALL INGREDIENTS ARE WELL COATED WITH DRESSING
3. COVER AND REFRIGERATE 2 OR MORE HOURS BEFORE SERVICE
4. ENJOY. WILL KEEP IN REFRIGERATOR 3 OR 4 DAYS
FROM THE RECIPE FILES OF: GEORGE C. PANAYIOTOU
INGREDIENTS:
*FLORETS FROM 4 LARGE STALKS BROCCOLI
*½ TO ¾ LB. BACON, COOKED, COOLED CUT CROSSWISE INTO ½ “ PIECES
*1/2 - 15 OUNCE BOX RAISINS
*1/2 CUP FINE DICED RED ONIONS, LESS IF DESIRED
*6 TABLESPOONS DRY ROASTED SUNFLOWER KERNELS
DRESSING:
1 CUP MAYONNAISE (LOW FAT IF DESIRED)
1 CUP SOUR CREAM (LOW FAT IF DESIRED)
½ CUP SUGAR
2 TABLESPOONS RED WINE VINEGAR
PROCEDURE:
1. PLACE FIRST 5 INGREDIENTS INTO A LARGE MIXING BOWL
2. PREPARE DRESSING, ADD TO BROCCOLI MIXTURE AND TOSS UNTIL ALL INGREDIENTS ARE WELL COATED WITH DRESSING
3. COVER AND REFRIGERATE 2 OR MORE HOURS BEFORE SERVICE
4. ENJOY. WILL KEEP IN REFRIGERATOR 3 OR 4 DAYS
FROM THE RECIPE FILES OF: GEORGE C. PANAYIOTOU
