Broccoli Jicama Salad

Summer is here! Fresh vegetables abound! This recipe is a favorite among our family members. My teen circles the bowl as I'm making it. Okay, everyone loves it except the little one. She won't eat any mixed type dishes, but I'm still working on her. I got her to try the jicama that I put in this and she likes that now! Yay, score one for ole' mom! Perfect summer salad dish although we did have this for the first time over at a friend's house this fall. Perfect for any season I guess!

Broccoli Jicama Salad

Ingredients:

5 cups broccoli (I don't measure, just used 3 heads of broccoli)

1 c jicama, peeled & chopped

1/2 cup grapes, cut in half

1/4-1/2 cup nuts (I've used either almond slivers or pecan pieces)

1 cup mayo (again, I don't really measure, 2 big scoops with the metal stirring spoon)

3 Tbsp vinegar

1/4-1/2 c sugar or substitute (according to taste)

1/2-1 tsp salt (according to taste)

pan of boiling water w/1 tsp salt

1. Cut the florets off the broccoli. If you're comfortable eating part of the stem, cut that up too. I don't cut it all up too small; medium chunks.

2. Boil water w/1 tsp salt and blanch broccoli. Blanching is basically letting it boil for maybe 2 minutes and pulling it out and dunking/straining it through cold water. Brings out the color in the broccoli but doesn't lose the crunchiness. (DON'T forget about the broccoli or it will get overcooked!!!)

3. While its blanching, mix together the 'dressing' parts: mayo, vinegar, sugar. Wisk up.

4. Add jicama and grape halves.

5. After broccoli is blanched and cold, throw into the dressing and jicama/grapes mixture.

6. Finish off with adding salt and the nuts. The nuts give it the final touch. If you find it too sweet for your taste, add a bit more salt and vinegar.

OPTIONAL: if you're NOT a vegetarian (we have one), feel free to add a 1/2 cup bacon pieces/bits. Yum yum. Changes the whole flavor, enhances it really.

Enjoy!