Crunchy Broccoli Salad

Green Week

Crunchy Broccoli Salad

Welcome to the last day of Green Week!

It has been a little quiet here on the blog this week – maybe you don’t like green food?!

Today’s recipe is the perfect side dish to go along with your flank steak with pesto.  When I started eating green food, at least something other than green beans, one of the first things I learned to like was broccoli.  I prefer my broccoli raw, I am not a big fan of cooked broccoli but I will eat it in Chinese food such as Beef & Broccoli.  Just don’t overcook the broccoli.

My favorite way to eat broccoli though is in broccoli salad.  I have shared my favorite broccoli salad recipe here before.  Today’s recipe is a lighter version – Crunchy Broccoli Salad.  I love the crunchy part especially!

Cruncy Broccoli Salad

It is a combination of broccoli (I like mine cut up small), green onions, bacon, ramen noodles, butter and chopped pecans.  Lots of crunch!

It is all coated with a nice light dressing.

Cruncy Broccoli Salad

It’s  a fresh and delicious side dish for any meal but is just the perfect shade of green for your St. Patrick’s Day celebration.  I love all the texture that is in this dish, the crisp broccoli and bacon and the crunch of the nuts and ramen noodles.

Recipe slightly adapted from CJaneinthekitchen

Crunchy Broccoli Salad

Crunchy Broccoli Salad

Ingredients

  • 1 large head broccoli, cut into small pieces
  • 4-6 green onions, sliced
  • 1 lb. bacon, cooked crisp and in small pieces
  • 2 packages of Ramen noodles, crushed. Throw away the seasoning packet
  • 4 Tbsp melted butter
  • 1 cup pecans, chopped
  • Dressing
  • 1 C canola oil
  • 1/2 C red wine vinegar
  • 1 C sugar
  • 1 1/2 Tbsp soy sauce

Instructions

  • Mix butter, nuts and crushed noodles together. Spread on a cookie sheet and bake until lightly brown at 350 degrees. Stir occasionally. About 10 minutes. Set aside to cool
  • Mix together chopped broccoli, onions, bacon and noodle/nut mixture.
  • Mix together the dressing ingredients.
  • Toss with dressing right before serving.

 

Comments

  1. Mary says

    That looks delicious! I love anything with broccoli, truly I do!
    I have sme in my fridge, all the ingredients, I belive I will get in the kitchen and make some for supper right now.
    Thanks for the recipe. I just came across your blog on stumbleupon. Glad I did, I signed up for your emails. :)

  2. Karen W. says

    I wouldn’t have thought to put bacon, noodles and broccoli together but it looks like it works! I can’t wait to try it. Thanks.

  3. Catherine says

    Most people around here make that salad with coleslaw mix – the cabbage chopped up in a bag. All the other ingredients are similar. I hear there’s even a broccoli slaw mix, so you could use it to get a similar taste to yours but change the texture up a little.

    And I have a friend that toasts her ramen noodles before throwing them in the salad – it’s heavenly. You’ll have to try it sometime.

    I’ll try your way with the whole chopped broccoli head. It’ll be nice to take to a potluck. Thanks for the idea!!

  4. anne c. says

    This was SO good but I did change the dressing up a bit. I thought those measurements would make too much dressing. I don’t like my salad swimming. I used barely 1/2 cup oil, 1/4 cup mayonnaise, 1/4 cup red wine vinegar, teaspoon soy sauce, 1/2 cup sugar, and whisked that all together. Really spectacular. Who knew toasted ramen noodles was such a treat!!! Where has this trick been all my life!?

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