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Chef David Bishop teaches how to prepare a chilled broccoli salad.
Tags:Chilled Broccoli Salad Recipe,broccoli recipe,Broccoli salad recipe,chilled broccoli salad,cooking tips,from the chef to you,vegetable recipe
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Chilled Broccoli Salad Recipe
Hi! This is Chef David Bishop from the Chef to You. Today, I’d like to show you how to make a Chilled Broccoli Salad with bacon, walnuts, grapes and raisins. Let’s go and take a look at our ingredients.
We got some fresh broccoli right here. We got some grapes cut in half. We got some golden raisins. We got some diced green onions right here. A little bit of salt and pepper that’s going to go with these herbs to start with. For our dressing, we got some plain yogurt, we got some light mayonnaise, some rice vinegar, and we have some Splenda here, and then for the topping, we got some walnuts, and we’re going to crumble up this nice and crispy bacon.
All right let’s get started here, approximately four cups of broccoli, we’ll take a salt and pepper approximately ¼ teaspoon of each, our raisins, our grapes, and our scallions. I enjoy the scallions because this gives a nice bite to it and even though the green, it makes a nice appearance to that also.
I’m going to toss this up really good so we have the salt, pepper spread out inside. I've set that aside. We’ll take our 1/4 cup of mayonnaise. You can use light mayonnaise, real mayonnaise because you prefer salad dressing, you can use that also. I got plain yogurt here. I like the plain yogurt. This is a fat free as a matter of fact. Make this dish a little bit lighter and a little of mayonnaise there, the Balsamic vinegar. I’m sorry that’s restaurant vinegar, the Splenda, you can use regular sugar here if you like.
We’re going to mix this up really well so it’s nice and blended. We will bring that back over and zoomed in just a little bit more. I'm going to pour this salad dressing over the top. You see it only takes us a couple of minutes to do this. You want to toss that broccoli up with a sauce. You think it maybe not enough sauce, yup there is. As this broccoli sits, it’s going to give a little bit of moisture and usually we’ll let this sit about two hours before you eat it, and it’ll be good and moist and we’re ready to go.
Okay what we’re going to do is we’re going to bring this glass dish over here. We’ll take this broccoli salad put right inside in here. This is our presentation time. We’re going to serve right off this bowl right here. All right, let’s go ahead and get our bacon. So, I'm breaking up our bacon pieces right in here, here my last piece of bacon on top here.
Usually, what you’re doing to the salad you’ll wrap it up and refrigerate about two hours, let it chill but for the illustrations here what I'm going to do is I will put my walnuts on. You like the wait and put the walnuts on and you’ll going to chill for two hours, is they will get mushy on you.
Well, we’re going to go ahead and put down the presentation now. Just sprinkle it on top. Do not toss because you want that presentation of broccoli and the bacon is that people grab where the spoon and tongs and let it fall and when they get the broccoli and their walnuts along with all the goodies that are in here. I’ll be right back.
Alright, that was pretty easy dish to do. You can go and chill this for about two hours and it will last about two days in the refrigerator. The dish you want to prepare and serve the same day or early the next day because it will get mushy if sits too long. This is Chef David Bishop cooking and teaching, until next time, and may God bless.