So far this year, 13 days into it (!), I'm really enjoying my time in the kitchen. As long as I'm prepared to spend time cooking and baking, I really enjoy it! And I've already tried a new recipe this year!
My mother-in-law came across this recipe and decided to make it, with a few variations, for Christmas. Once home, I decided to make it, with a few adjustments to her adaptation. First off, I wanted to make more salad, so that we could eat on it for a good five days or so. This was accomplished with the following recipe, which turned out great! I'll be making it again and again!
Broccoli Salad Slaw
For the salad:
1.5-2 heads of broccoli, rinsed and chopped
1/4 of a white onion, chopped
1/2 c carrots, chopped
2 bags of broccoli slaw
For the dressing:
3/4 c water
3/4 white vinegar
.7-.9 ounce packet of dry Italian dressing mix
3/4 c sugar (I used 1/2 c Splenda, 1/2 c sugar)
Combine all the veggies in a bowl/container with a cover. Combine ingredients for dressing, stirring until the sugar mostly dissolves. Pour over salad mixture and stir well to coat. Let it sit in the refrigerator for at least 2 hours before serving. Will last in the fridge for a week.