Rose Cove Broccoli Salad
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
10
ingredients
-
For the salad
- 946.36 ml broccoli florets
- 118.29 ml red onion, thinly sliced
- 177.44 ml pistachios, shelled
- 177.44 ml feta cheese, crumbled
-
For the aioli
- 236.59 ml mayonnaise
- 7.39 ml stonewall kitchen habanero mango hot sauce
- 4.92 ml stonewall kitchen country ketchup
- 2.46 ml garlic, minced
directions
- Blanch the broccoli florets, drain, and set aside.
- To make the aioli, blend 1c mayonaise, 1.5 tsp stonewall kitchen habanero mango hot sauce, 1 tps stonewall kitchen country ketchup, and 1/2 tps minced garlic.
- Combine the broccoli, onion, pistachios, feta cheese and aioli. Chill for 1 or more hours. Serve.
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Reviews
-
I had the Rose Cove Broccoli Salad in Ogunquit this past August. It is really fantastic! I had no intention of ordering it - but the man in front of me in line ordered it - and then I had to try it too. Wow! I bought it the next day as well. I asked them the dressing, and they told me it was mayo, white vinegar and sugar. I just tried duplicating it and it came out pretty well, although I "blanched" the broccoli a bit too long. I am watching calories so I only used 1/4 of mayo for the dressing - it still made enough to coat all the broccoli lightly. Your dressing sounds interesting, perhaps I will try next time.
RECIPE SUBMITTED BY
WorkingMom2three
Chelmsford, MA
<p>Given name is Lynne, married, mom of three beautiful and wonderful children, B-G-G - ages (in 11/2008) 12, 7, and 3. I work full time, so I have a very busy life. DH won't cook, so I'm always looking for 30 minute meals (and not of the Rachel Ray type - most of hers are too much work!). <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>