Times are tough, you are stuck at home. The strategic stockpile of cookies is long eaten, but the results have stuck with you.
Not to worry!
We have broccoli, and other veggies! That waistline will shrink in no time! Never mind the bacon and mayo….it’s good for you.
Serves 2ish for lunch, 30 minutes to make, a couple hours to rest in the fridge.
|Mise en Place|
|1 head||broccoli, bite size florets||1 handful||dried cranberries|
|1||zucchini, bite size quarters||1 handful||sliced almonds|
|1 small||red onion, minced||1/2 cup||mayo|
|1 small||lemon, juiced||kosher salt|
|1 tbs||parsley, minced||DAIRY|
|MEATS||1/2 cup||cheddar cheese, finely grated|
|4 strips||bacon, chopped||SATPLES|
|1||big bowl, filled with ice water|
|1||steam broccoli 2-3 minutes|
|2||evac broccoli and dunk in ice water. let cool and drain.|
|3||mix mayo, parsley, salt, pepper together thin with lemon juice to make dressing|
|4||toss broccoli, zucchini, onion, cranberries, almonds, cheese, and bacon with dressing|
|5||park in fridge for a couple hours|
|6||serve and eat|
Adapted from The BTC Cookbook , an excellent source for down home southern stuff.