Broccoli salad with bacon, cheddar cheese, onion, tomatoes, tossed together in creamy, tangy dressing. You know you want some of this for dinner.
I just read a tiny article in Rachael Ray magazine (August 2011) that asks the question, “raw or cooked?” when it comes to vegetables. They state that there is new data from the University of Arkansas suggesting that both have their advantages. Cooking vegetables helps with digestion and changes some of the nutrients, making them equally as healthy.
We’ll use broccoli as an example. It is listed a having vitamin and folate (“which boosts mood”) in its raw form, where cooked broccoli has certain vitamin A precursors which “give you dewy, youthful skin and hair.” Now, I’m sure this article breaks the science down to it’s most basic form, but it goes without saying that to eat vegetables, raw or cooked, is good for you.
So make some bacon cheddar broccoli salad!
- 1 head broccoli
- 6 to 8 slices cooked bacon, crumbled
- 1/2 cup raisins, optional
- 8 ounces sharp Cheddar, grated
- 1/2 red onion, sliced very thin
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoons white vinegar
- 1/4 teas celery seed
- 1/4 cup sugar, I only used a teaspoon
- 1/2 cup halved cherry tomatoes
- Salt and freshly ground black pepper
- Cut the broccoli into florets. Blanch in boiling salted water until barely tender, about 20 seconds. Shock them in a bowl of ice. Drain and reserve.
- Combine all other ingredients, bacon through cherry tomatoes, mixing well. Fold in the broccoli. Season to taste with salt and pepper.
What do you think? Are raw veggies crunchalicious and these scientist are whacked? Or are cooked vegetables the most delicious and nutritious?
Either way, this broccoli salad is a win in my book.
I’ve made it several times this summer, taking it from outdoor barbecues to family get-togethers, and it is always devoured.