Salad – Broccoli Salad

Writing Conference

In about ten days, I’ll be leading a writing workshop, so my posts might be a little shorter for the next couple of weeks. I’ve got a lot of my work done preparing for the conference, but I still have a lot of handouts and activities to put together.

In the meantime, we’re still in the midst of winter. I heard today that Chicago has had 68.9 inches of snow during this winter–ten inches MORE than Minneapolis. Sheesh. It’s snowing right now, but hopefully that will at least cover the disgusting icebergs in the parking lots. Here are two glaciers I documented for you in case you’re not privileged enough to see them (ahem, Cher).

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At this point in the winter, it’s tough to even imagine green grass, green leaves, spring blooms.

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Broccoli Salad 

So in the meantime, we eat broccoli salad (p. 7). It’s fairly simple: broccoli, sunflower kernels, onion, and raisins with a dressing over the top. I had extra golden raisins, so I decided to use those. Bacon is crumbled in the salad at the end.

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This is a great way to get all of the good nutrients from broccoli because it’s tasty and makes a nice side dish!

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We had it tonight with Priester’s Carrots and Cheeseburger Pie. A great dinner! Thank you, Jeanne D. for a great addition to the cookbook!

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