Friday, 22 March 2019

Broccoli Salad


Broccoli Salad a delicious mix of  simple ingredients and a lively dressing


1 large head of broccoli, cut into florets
1 Red Capsicum
1 Small can corn kernels
1 Stick celery
1 Small red onion
1 Julian sliced carrot

2 Cups (uncooked) of pasta spirals, panini, shells large or small, cook as per packet instructions
normal not al dente

Dressing
1/2  Cup of 5% salad vinegar
1/2 Cup olive oil
2 Table spoons of caster sugar
1 1/2  Table spoons of madras curry powder

Combine and shake vigorously.

In a large sauce pan add sufficient water to cook the pasta, but Firstly cook the broccoli for 5 minutes in the boiling water (water at the boil before adding broccoli), scoop the broccoli from the pan with a slotted spoon and place into cool water, add a teaspoon of salt to the water return to the boil and now cook the pasta. When the pasta is cooked remove from the pan and rinse in cool water, drain in a colander and mix through the broccoli and refrigerate.

Once the pasta and broccoli mix is cold add the remaining ingredients, and toss together in a mixing bowl, add the dressing and serve straight away.

Additional
2 Rashers of bacon well cooked cut into 1 cm squares
or
8 Slices of salami cooked and cut into squares

8 Cherry tomatoes quartered

Toss through the salad

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