I hope you enjoyed everyone’s favorite picnic holiday this Fourth! We had quite a unique celebration, camping for the weekend in Yellowstone National Park. It was Harper’s first camping experience. That child got dirtier than she has ever been before and loved every minute of it. Our scenic campsite included some extremely interesting visitors at nearly every meal. There were two gigantic bison (largest North American animal, by the way) that wandered right into our campsite each day and sniffed around to see what might appease their palates. Thankfully they were satisfied with their grass, but those guys are so huge. It was incredible…and a bit scary to have them so close. Had they decided they wanted to partake in our meal, I’ll be willing to bet their dish of choice would have been this broccoli salad. It was certainly a big hit among the humans.
I brought two cookbooks to Bozeman this summer. One was Martha Stewart’s Living Cookbook, which I was excited to have the time to explore. The other was my Big Green Cookbook, a gift from people who know just how to please me. This book not only has a lot of great recipes and grand variety, it is full of tips for living a greener life, both in and around the kitchen.
This broccoli salad uses yogurt for the sauce and is ever-so-slightly sweetened with both honey and jam (in my adaptation). Even if you have a broccoli salad recipe standby, you should really try this one. It is different without neglecting the reasons we love broccoli salad. This travelled well in our cooler and lasted through several meals with 6 or 7 munchers.
SUMMER BROCCOLI SALAD
adapted from Big Green Cookbook,Jackie Newgent, RD
Makes about 8 cups; great for a large crowd.
7 Cups Broccoli Florets
1/2 Large Red Onion, very thinly sliced
3/4 Cup Sharp Cheddar, Grated
1/2 Cup Dried Cranberries
1/2 Cup Plain Yogurt
2 Tablespoons Mayonnaise
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Honey
1 Tablespoon Jam (I recommend Raspberry, but whatever you have on hand will do)
Salt and Pepper to taste
1/4 Cup Chopped Cashews
Layer the broccoli, onion, cheese, and cranberries in a large bowl.
Whisk together yogurt, mayonnaise, vinegar, honey, jam, and salt and pepper in a small bowl. Pour the dressing evenly over salad and gently toss.
Sprinkle with cashews and serve.
This dish was inspired by the French-Style Carrot Salad at Everybody Likes Sandwiches along with the extra large bag o’ carrots in my fridge last week. Don’t be fooled into thinking that because I called it simple, it will bore your taste buds. It offers such a light, fresh flavor for spring! We decided to add dill to the dressing, in hopes that it would compliment the lemony zing, and it added wonderful character. Using the Julienne Peeler for this was fine, but I do wish I had hauled out my mandoline for the julienning of the carrots and made enough to last a week. We made long strands, making our photographs look just a little like a plate of spaghetti, but I actually think the really fine texture gave a bit of elegance to our meal. This will be a picnic favorite this summer.
SIMPLE CARROT SALAD
Adapted from Everybody Likes Sandwiches
5 medium Carrots, julienned
2 cloves Garlic, finely chopped or pressed
1/2 Lemon, juiced
2 Tablespoons Olive Oil
2 teaspoons dried Dill or 1 Tablespoon fresh Dill
Salt and Pepper
Press garlic into a small bowl. Juice the lemon into the bowl and whisk in olive oil. Mix in dill and salt and pepper, and add carrots. Toss to coat completely.