I had two smaller crowns of broccoli, so I halved the ingredients and blanched the broccoli (as I always do when making broccoli salads). It was still too liquid-y for my tastes, but that can be remedied on the next batch. Subbed rice wine vinegar for the white wine vinegar and used pomegranate craisins, real bacon pieces, and unsalted sunflower seeds. I let it marinate for a couple hours in the fridge and practically made this my dinner tonight. Will attempt again by altering the dressing measurements.
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I had two smaller crowns of broccoli, so I halved the ingredients and blanched the broccoli...