My very first blog post. Welcome to Culinary Cool.
Summer is upon us, and that means its BBQ season! To celebrate my friend Edith’s graduation from University, we had a BBQ. Burgers and hot dogs on the grill are a summer staple in these parts. But to round out the meal, I feel like a salad is necessary. More often than not, the go-to salad around here is potato or macaroni. Don’t get me wrong, I love potato salad, but sometimes it’s nice to change it up and offer a (slightly) healthier, lighter option.
This broccoli salad was first introduced to me by a close family friend. Now, let it be known, that I am not the biggest fan of broccoli. There are only a handful of ways I will eat the stuff. And one of my favorite ways is this salad. It’s so versatile. You can use almonds, cashews, crasins, raisins, whatever you heart desires. The recipe below includes my favorite ingredients. Feel free to play around with it to suit the tastes of you and your family. I use both red and green grapes in mine. I cut some of the grapes in half and leave some of the smaller ones whole. It adds great texture
with dressing, bacon and sunflower seeds added