According to my menu I was supposed to be making chicken breast, mashed potatoes, and a green vegetable. But I was just not feeling it. Summer temperatures are just too warm for the classic. Plus I had left over salads from Fourth of July so I decided to go with chicken thighs on the grill again.
Mmm, doesn’t that look good. I added a little more broccoli and potatoes to the salads since there wasn’t quite enough to serve two people. Here’s the recipe for the broccoli salad.
2 heads of broccoli, cut into florets and washed and dried thoroughly
For the dressing:
½ cup sugar
2 teaspoons celery seed
1½ teaspoons salt
4 tablespoons grated onion
1 cup vegetable oil
½ cup white wine vinegar
2 teaspoons dry mustard
2 tablespoons lemon juice
Combine the dressing ingredients in a blender, with a stick blender, or in a shaker jar.
Add to broccoli florets. Marinate for at least 2 hours.