I love broccoli. I love it raw, baked, drenched in cheese, and splashed with balsamic vinegar. I’ve never met a broccoli dish I didn’t like.
When Joe and I were thinking about adding a vegetable dish to our beloved Thanksgiving feast, we both thought of broccoli, but neither of us had a recipe in mind.
Suddenly, it was the night before our feast, and we still hadn’t decided on a recipe. I took matters into my own hands.
I was glad to have a couple of bags of BenefortÃ©Â® broccoli. It’s washed, cut (in bite-sized pieces), and ready to use, so I opened the bag and dumped it into a bowl to make my favorite broccoli salad recipe.
My broccoli salad was the biggest hit of the meal. There were only 3 or 4 little broccoli pieces left over, not even a bowlful.
I was sad about that. I wanted to have it for breakfast the next day.
There wasn’t enough left over for breakfast.
- 10 slices bacon
- 1 pound BenefortÃ© broccoli
- 1 cup golden raisins
- 1-2 cups shredded cheddar cheese
- 1 cup walnuts, chopped
- 6 tablespoons Nakano rice wine vinegar, garlic flavor (that's a little more than ⅓ cup)
- 1 large clove garlic (or 2 small ones)
- ¼ cup sugar
- 2 cups low fat mayonnaise (I wouldn't recommend Miracle Whip in this recipe.)
- Cook bacon over medium high heat. Drain it well and pat dry to remove as much of the grease as possible. Crumble the dried bacon and set it aside.
- Pour half of the BenefortÃ© broccoli into a large mixing bowl. Add to it a large handful of golden raisins (my sister says that's a cup but I think it's more than that) and a large handful of walnuts.
- Add the crumbled bacon and two big handfuls of shredded cheddar cheese. Don't worry about mixing it up yet.
- In a small bowl, whisk together rice wine vinegar, garlic, sugar, and mayo.
- Pour the dressing over the broccoli and toss it well. Make sure it's all blended and well-coated.
- Refrigerate the salad for a couple of hours or overnight, to let the flavors blend.
This recipe came out so well that I made it again for our second Thanksgiving with Old Grandma, and this time, doubled the recipe. It lasted a little longer, but not much.
As I mentioned above, I made my broccoli salad with BenefortÃ© from the Eat Smart brand. They recommend eating BenefortÃ© broccoli uncooked or lightly steamed (to preserve more of the nutrients), so broccoli salad was a perfect way to use it!
BenefortÃ© is a naturally better broccoli that is the result of a ten-year process of cross-pollination and selection.
Are you wondering what makes it naturally better? I was.
BenefortÃ© combines the best characteristics of commercial broccoli with a wild variety found in Southern Italy that has a unique, increased ability to produce the phytonutrient glucoraphanin. Beneforte contains 2-3 times more of this nutrient than other varieties of broccoli. Glucoraphanin naturally boosts the bodyâ€™s level of antioxidants enzymes, protecting you against environmental pollutants and free radicals.
You can learn more at Eat Smart BenefortÃ©.
Win a $50 Sam’s Club gift card!
BenefortÃ© broccoli is available nationwide at Sam’s Club and select grocery stores, so BenefortÃ© is providing a $50 Sam’s Club gift card to one lucky Feels Like Home reader!
To be entered for a chance to win, leave a comment stating your favorite broccoli recipe. You can leave the link to it if you’d like.
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b) Tweet about this promotion and leave the URL to that tweet in a comment on this post
This sweepstakes is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.
This sweepstakes runs from 12/10 â€“ 12/17/12.
Compensation, giveaway prize, and product samples were received to share my honest opinion as a BenefortÃ© Broccoli Ambassador.
© 2012, Tara Ziegmont. All rights reserved.