This is one of my very favorite things on the salad bar at Weaver Street Market. I’m writing the ingredients here to hold until I get around to figuring out proportions.
I think soy sauce AND salt sounds redundant. I expect I’ll end up leaving one of them out.
My mother makes this fabulous salad and we have broccoli coming up in the garden. And it is very much an “adjust according to your preferences” kind of dish.
You will need:
chopped fresh broccoli (one grocery store sized head?),
green olives (I like the ones with pimentos as much for the color as for the flavor, and if I can find them, I prefer them chopped),
crumbled bacon (or smoked tempeh),
chopped (or mashed, I’m lazy) hard boiled eggs (I boil 3-4 eggs for most cold salads),
sometimes a little celery (2-3 stalks, chopped small )and
sometimes a little bell pepper (she says she does this sometimes, but I never remember it).
Mix it all together with about a cup of mayonnaise and let it meld in the refrigerator over night.
I love this.
This is one of those recipes that depends entirely on your own preferences.
Cooked rice. I cook a cup of dry and use whatever volume that produces. My Nanny used white rice, I use brown basmati,
Chopped broccoli. I use about the same amount as the rice, maybe a little less.
Cream of Mushroom Soup! (Yes, this is one of those recipes). I use one can of Amy’s. It’s vegetarian and doesn’t have any HFCS in it. Don’t dilute it.
CHEESE! I usually grate about a cup and a half to 2 cups of medium sharp cheddar.
Mix it all together in a big bowl, dump it into a casserole dish and bake at 325°F covered for 30 minutes to an hour. It’s already cooked. All you’re doing at this point is melting the cheese into it.