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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
Julia Child’s L’Omelette Roulee
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Strawberry Honey Jam
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Chocolate-Espresso Ice Cream Sandwiches
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Cranberry Strawberry Sangria
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
Tex-Mex Chicken & White Cheddar Spaghetti
The Mexican version of spaghetti with a spicy, creamy white sauce.
Barley Kale & Cherry Salad
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
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You should most definitely get your Indian lentil saute with kale and asparagus on.
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Salads — Green Salads
Recipe
Broccoli Salad
by littlechime on September 29, 2009 in Green Salads, Salads
Recipe Description
Fresh broccoli, bacon bits, raisins … YUMMY! This is the only way my son will eat broccoli!
Preparation Instructions
In a small bowl, mix the mayo, sugar, and vinegar. Set aside while you prepare the veggies.
Rinse and dry the broccoli. Remove the thick stems and cut the tops into bite-sized pieces. You can drop the pieces into boiling water for a minute to green it up and get rid of some of the raw flavor if you desire. If you do so, follow with a cold water rinse and dry.
Place broccoli, carrots, raisins, and bacon bits in a large bowl. Drizzle mayo mixture over the top and toss until everything is evenly coated.
Serve cold. Keeps in a tightly sealed container in the refrigerator for several days.
Ingredients
- 1 bunch Fresh Broccoli
- 1 whole Carrot, Peeled And Shredded
- ½ cups Raisins
- ¼ cups Imitation Bacon Bits
- ½ cups Mayonnaise
- 3 Tablespoons Sugar
- 2 Tablespoons Vinegar
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
tulipsmom on 11.2.2009
Great for almost everyone, even picky eaters! I chopped the broccoli really fine,used golden raisins, and added the imitation bacon bits at the last minute, along with a cup of sunflower seeds (shelled). I found that if I added the bacon bits too soon, they got mushy. It’s very hearty and good.
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