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Emigrated from America to New Zealand and never looked back. Couldn't have asked for a better husband, family & life!

(No actual cooking involved!)

Well, ballet and swimming are finally over for this year and the recital was just lovely. I have been working and playing hard since Thanksgiving, but I have not forgotten about my little pages here.

It has been pretty warm here these last few nights and, wouldn't you know it, my oven element blew the other day, so it's been BBQ for several evenings (which is really lovely in this weather) but I wanted something more substantial than just the average sausages and rolls, etc..

Here is a yummy recipe to try if you are hankerin for something other than a green salad or cole slaw to accompany any main dish.

This is one of my most favourite summer salads and I have even been known to eat it on it's own as my lunch for the day.


1 Head Broccoli, cut into bite-sized pieces
¼ Red Onion, finely diced
1-2 Carrots, grated
1 Cup Bacon, finely diced & fried crispy
¼ Cup Currants (or raisins)
¼ Cup Pumpkin Seeds (or sunflower seeds, pine nuts, cashews, etc.)
½ Cup Mayonnaise (Best Foods or Hellmans type)
1 Tbsp Wholegrain Mustard
¼ Cup Cider Vinegar
2 Tbsp Lemon Juice
1 Tsp Sugar
*Salt & Pepper

*Amounts vary to individual tastes.


In a large bowl, mix all of the vegetables and then add the bacon, currants (or raisins) and nuts (or seeds).

Next, prepare the dressing in a measuring jug or large mug. I rarely measure anything when making dressings for salads, so adjust the amounts to suit your own taste and to get the consistency that you prefer.

For maximum flavour, dress and chill the salad for at least 2 hours before serving.

That’s it – simple as anything and VERY tasty. One of my favourite summer salads and it’s brilliant with any BBQ and/or pot-luck style dinner.

1 Thoughts & Remarks:

Cheryl said...

That looks and sounds delishious! I heard you had one expensive turkey, LOL!