Marinated Broccoli Salad

My family has been making marinated broccoli salad on Thanksgiving for as long as I can remember.  We all love it (although I usually avoid the onions, my Uncle David can’t eat cucumbers, and my brother Chris picks out the olives).  The fact that this is possible is actually one of the great things about this salad.  Because each ingredient is served whole or in large pieces, it’s easy for selective eaters to dodge whatever they don’t like without causing a scene.

The other nice thing about this salad is that it is served at room temperature.  This means that you can prepare it ahead of time (the longer it marinates, the better), and then just pop it on the table when it’s time to eat.  On Thanksgiving, having at least one dish that doesn’t require the always-scarce oven space is truly a blessing.

Finally, unlike many other Thanksgiving traditions, this salad is actually good for you!  With steamed broccoli, sliced cucumbers, tomatoes, olives, and mushrooms, this salad provides a nice balance to other more indulgent dishes.  Who knows … if you end up enjoying it as much as we do, you just might add it to your weeknight line up!

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