Broccoli Salad recipe, complete with human errors. It's definitely supposed to have raisins -- they're on the shopping list but I didn't write them in the recipe itself - duh. And I noticed a few other things -- like the fact that in the shredded broccoli version the broccoli shouldn't get cooked at all and the way I wrote it, it looks like it does; and as you noted, I didn't say how long to cook the cooked version and that it should cool a bit before mixing with the dressing. Let me know if the edit below is better.
On the pork loin, I want to re-test it when I get back to my own kitchen (at the end of the month). It could easily need a higher temperature and/or more time. But also, tenderloins can vary a lot in size (we should probably note that in the introduction). They often come two to a package, one on top of the other, looking like one but it's really two semi-round long pieces that weigh about a pound each. You can separate them and coat both with whatever you're seasoning it with, or tie them together to make one cylinder and season the outside. I've found they cook very quickly, even tied together. But if you get a fatter tenderloin that's all one piece, which you might get from a good butcher, it would definitely take longer to cook, probably 20-30 minutes a pound. The consensus that I've seen for cooked pork internal temperature these days is 150-155 degrees, quite a change from 170 degrees. So more on tenderloins later -- not to be confused with straight out pork loin, a much bigger piece of meat.
Anyway, here's the re-vamped Broccoli Salad. The scale was stuck at four pounds still for me this morning, but I am hoping to lose one more by the weekend.
-- Priscilla
P.S. Did you get prep and cooking times for Marisa's Chicken? I keep forgetting.
Broccoli Salad Servings: 4 Prep Time: 15-20 mins. Cooking Time: 2 mins.
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A vegetable salad even the kids will like. It’s a good side dish for a picnic or barbecue. There are two versions—in one, the broccoli is shredded and used raw, in the other it’s cut in bite-sized pieces that are cooked briefly. For more speed, buy shredded or pre-cut broccoli in the produce section, or pre-cooked from a salad bar. |
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1 pound fresh broccoli 2 tablespoons mayonnaise 2 teaspoons lemon juice 1 tablespoon honey 2 tablespoons raisins 2 tablespoons roasted peanuts or sunflower seeds salt and black pepper to taste |
1. For one version of this salad, shred the broccoli in a food processor. Skip the cooking in Step 2 and follow instructions in Step 3. 2. For the second version, bring a large pot of water to a boil (salted if desired). Wash and trim broccoli and peel thick skin from stems. Cut florets and stems into bite-sized pieces. Add them to boiling water and cook 1-1 1/2 minutes until bright green but still crisp. Do not overcook! Drain and rinse with cold water to stop cooking. Pat dry with paper towels and let broccoli cool a few minutes. 3. Mix together all remaining ingredients in a large bowl. Add shredded broccoli or cooked and cooled pieces and stir. Cover and refrigerate until ready to use (up to one day ahead). | |||
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Per Serving: 142 calories 8 g. fat (1 g. sat. fat) 15 g. carbohydrates 4 g. fiber |
On Hand: mayonnaise honey salt black pepper To Buy: lemons or lemon juice broccoli raisins roasted peanuts or sunflower seeds | |||
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