Cool Broccoli Salad
2 strips nitrate free bacon
½ cup ice cubes
½ medium red onion, thinly sliced
½ cup coconut milk
1/3 cup sour cream
¼ teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper
6½ cups/16oz. Blue Ribbon Foods Broccoli florets (about 1 pound), cut into bite-size pieces
1/3 cup golden raisins
2 tablespoons slivered almonds
1. Cook the bacon in a small nonstick skillet over medium-low heat until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to drain, and reserve 1teaspoon drippings for the dressing. Finely chop the bacon strips and reserve.
2. Combine 1 cup water, the ice cubes and onions in a small bowl. Let the onions soak for 10 minutes while preparing the rest of the salad, and then drain and pat dry.
3. Whisk the coconut milk, sour cream, lemon zest and juice, reserved bacon drippings, 3/4 teaspoon kosher salt and pepper to taste in a large bowl. Add the broccoli, onions and golden raisins to the dressing. Toss well, cover and chill for at least 1 hour or up to 4 hours.
4. Before serving, toss well and season with additional salt and pepper. Transfer to a serving dish and top with the chopped bacon and slivered almonds.
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