I don't think the photo captures how impressive it was that it perfectly fit into this container This came about for Thanksgiving, in an attempt to get fresh green vegetables without the bulk of a salad taking up half of the plate and then getting soggy next to warm food. I'd previously had broccoli salads with mayo-based dressing, but this one from Cookie and Kate had good reviews and used a honey mustard dressing, so I thought I'd try it. It's good! I definitely prefer it to green salad on a cluttered plate. My changes: I doubled the dressing (after haphazardly kind of increasing but not quite doubling the other ingredients), I used pepitas instead of sunflower seeds, I used pomegranate seeds instead of dried cranberries (though dried cranberries would be great too), and I omitted the optional cheese. I also added more salt to taste after mixing it all up. The Recipe (adapted from Cookie and Kate ): 2 large heads broccoli, chopped (I omitted the s...
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.