Broccoli was on sale last week so I bought two bunches of it; and we ate from it all week. I cut the small florets off both bunches and used them for broccoli salads. I made one salad with cheddar and red onions; and then served it with a baked potato. They paired up well together.
The second broccoli salad I made with Mozzerella and added raisins to it along with the red onions. We ate that on whole wheat pita bread for lunch. It was very filling and rates as one of those meals that “stays with you”
I used 1/2 cup lowfat Miracle Whip, 1/2 cup vanilla yogurt, 2 tsp vinegar, and 2 tblsp sugar in each of the salads.
Once we finished off the salads, I made a Broccoli Soup and served it with a low fat Bran Bread – another hit.
And all very easy on the pocketbook!
Yay, Miracle Whip. I jis knowed you was a Miracle Whip gal!!
A Pox on Mayonaise, scourge of childrens’ taste buds everywhere…..
Enjoy your new sites, PWW….Enjoy your life..
Wollf
Miracle Whip just seems to have a little extra zip as far as taste goes.
I am very excited about this new direction – it makes sense for me on so many levels.
Great to hear from you.
Hi. Just wondering why you wouldn’t use plain yogurt with the miracle whip instead of vanilla. The vanilla is probably sweetened with something, either sugar or chemical sugar depending on what brand you buy and you are already adding some sugar, also with the plain yogurt you may not need the vinegar or as much as it would have a bit of ‘tang’ to it. Just a thought.
Hi, Mary, thanks for your suggestion. It’s a very good point. Plain yogurt is not always available at our supermarket; so sometimes I use vanilla yogurt. Sometimes I make my own plain yogurt in my yogurt-maker and use that. When I use plain yogurt, I usually find that I need to add one more tablespoon of sugar.