In my version of this salad I quickly steamed and blanched the broccoli and instead of mayo for dressing I used a sweet, creamy but light Baked Vidalia Onion Dressing, easy to make and in my humble opinion, not as packed with calories and sugar as the ones sold on stores or even the ones you can find online since there is no oil and very little to no sugar at all. Here is the recipe
Broccoli Salad with Baked Vidalia Onion Dressing
1 Head of Broccoli
1 Medium Carrot, Shredded
1 Small Red Bell Pepper, chopped
1 Small Green Bell Pepper, chopped
1/2 Cup Craisins
4 oz Prosciutto
4 oz Smoked Gouda, shredded
2 oz Natural Almond Slivers
a Large Bowl with Ice and Water
Wash your broccoli thoroughly with running cold water to get rid of any dirt or bugs. Break it into pieces that would fit into a steam pot. I season my steam water with salt, garlic powder, lemon pepper and a slice of lemon. Steam for 5 minutes and quickly remove the broccoli from the heat and submerge it into a bowl of iced water to stop the cooking. At this point the broccoli will be bright green but crunchy. Once they are cool, let them drain or pat dry with a kitchen towel and they will be perfect and ready for your salad.
In a large salad bowl add the broccoli, carrot, chopped bell peppers, craisins and prosciutto. Mix.
Add as much of the Baked Vidalia Onion Dressing as you wish, mix to coat all the vegetables. Top your salad with the shredded cheese and the slivered almonds.
Listo
Baked Vidalia Onion Dressing
1 Large Vidalia Onion
1/2 Low Fat Buttermilk
1 tsps Balsmic Vinegar
1 1/2 tsps Mustard
1/4 tsps Celery Salt
a Pinch of Sugar (optional)
a Pinch of Sugar (optional)
salt, pepper, cayanne pepper to taste
aluminum foil
Heat your oven at 450 degrees. Prepare your onion by peeling it and cutting both ends of it (to get rid of the little heads) Drizzle a little of olive oil if you want and wrap it tightly with heavy duty double aluminum foil.
Place on a cookie sheet and bake for 30-40 minutes. Remove from the oven and let it cool until is easy to handle.
Once it's cool enough place the onion and it's cooking juices trapped in the foil into a blender, add buttermilk vinegar, mustard and the rest of the seasonings, Blend on high until smooth. Adjust seasoning, if not sweet enough to your taste, add a little sugar until you are satisfied with the results.
Serve over salad.
The secret to the sweetness of this dressing is baking the onion to get the sugar in it to an almost point of caramel.
This Salad is a custom designs! The broccoli is cooked but crunchy, it's creamy with a natural touch of sweetness and sprinkled with little bites of saltines from the prosciutto.
And if this wasn't enough the Smoked Gouda and the almonds add a final note of deep flavor and texture!
I think I will stay away from the Salad Deli Counter for a while, I don't know why I never tried this before, but "Everything Under Heaven has it's Time"....this was mine.
Thank You so much for your visit today, I hope you are enjoying this series so far. 2 More to go...do you have a favorite you wish to try? Let me know...the more salads, the merrier! And remember friends, everything tastes better with a Pinch of Love!
Besitos,
Lizy
Sharing some Green Goodness at these Fabulous Parties:
Sara Howe
Clean and Scentsible
Cozy Little House
Anyonita Nibbles
Feeding Big
Nap Time Creations
Sugar Bee Crafts
Pint Sized Baker
I Gotta Try That
WCFS
The Plaid and Paisley Kitchen
Sunny simple Life
Food Done Light
The Home Girl
Jennifer Rizzo
Rattlebridge Farm
Kitchen Fun with my 3 Sons
My Turn (for Us)
My Romantic Home
One Artsy Mama
The Pin Junkie
The Best Blog Recipes
Simply Designing
The Thriftiness Miss
Dessert Now, Dinner Later
Classy Clutter
Swe-Licious Home Decor
Heatherly Loves
Life on Lakeshore Drive
Navy Wifey Peters
Pink When
The Chicken Chick
Ms. enPlace
Frugal Foodie Mama
twelveOeight
Claire Justine oxox
The Tumbleweed Contessa
French Country Cottage
Under the Table and Dreaming
Heat your oven at 450 degrees. Prepare your onion by peeling it and cutting both ends of it (to get rid of the little heads) Drizzle a little of olive oil if you want and wrap it tightly with heavy duty double aluminum foil.
Place on a cookie sheet and bake for 30-40 minutes. Remove from the oven and let it cool until is easy to handle.
Once it's cool enough place the onion and it's cooking juices trapped in the foil into a blender, add buttermilk vinegar, mustard and the rest of the seasonings, Blend on high until smooth. Adjust seasoning, if not sweet enough to your taste, add a little sugar until you are satisfied with the results.
Serve over salad.
The secret to the sweetness of this dressing is baking the onion to get the sugar in it to an almost point of caramel.
This Salad is a custom designs! The broccoli is cooked but crunchy, it's creamy with a natural touch of sweetness and sprinkled with little bites of saltines from the prosciutto.
And if this wasn't enough the Smoked Gouda and the almonds add a final note of deep flavor and texture!
I think I will stay away from the Salad Deli Counter for a while, I don't know why I never tried this before, but "Everything Under Heaven has it's Time"....this was mine.
Thank You so much for your visit today, I hope you are enjoying this series so far. 2 More to go...do you have a favorite you wish to try? Let me know...the more salads, the merrier! And remember friends, everything tastes better with a Pinch of Love!
Besitos,
Lizy
Sharing some Green Goodness at these Fabulous Parties:
Sara Howe
Clean and Scentsible
Cozy Little House
Anyonita Nibbles
Feeding Big
Nap Time Creations
Sugar Bee Crafts
Pint Sized Baker
I Gotta Try That
WCFS
The Plaid and Paisley Kitchen
Sunny simple Life
Food Done Light
The Home Girl
Jennifer Rizzo
Rattlebridge Farm
Kitchen Fun with my 3 Sons
My Turn (for Us)
My Romantic Home
One Artsy Mama
The Pin Junkie
The Best Blog Recipes
Simply Designing
The Thriftiness Miss
Dessert Now, Dinner Later
Classy Clutter
Swe-Licious Home Decor
Heatherly Loves
Life on Lakeshore Drive
Navy Wifey Peters
Pink When
The Chicken Chick
Ms. enPlace
Frugal Foodie Mama
twelveOeight
Claire Justine oxox
The Tumbleweed Contessa
French Country Cottage
Under the Table and Dreaming
