When I was a kid, my mum would always boil broccoli and then douse them with margarine. I liked it okay, but after a while, I got really, really sick of that dish. So for the longest time, I tried my hardest to stay away from broccoli. I still am not very fond of these green things, and I especially hate them when they are boiled until mushy (and the smell is just not my thing!). However, I discovered that I like them boiled to where they are still crunchy and I like to dip them in a Korean sauce called chojang. Just recently, I discovered I am liking them raw, too.
About ten years ago, I went to this teacher’s lunch gathering, and someone brought in this broccoli salad with Brianna’s poppyseed dressing. I guess the dish made an impact on me because I found myself wanting to have that salad again! However, I cannot remember what went in the dish other than broccoli and the dressing. But with the help of the Internet and with my own preference, I decided to make this variation. The hardest part was chopping the darn broccoli. I’ve never chopped a broccoli before, so I turned to YouTube for guidance, but even then I was confounded for a while. Still, though, it’s nommy!
1-2 heads of broccoli florets chopped into bite-sized piece
1 can of corn (preferably the one where they put no salt)
1/2 cup of sliced almonds or chopped walnuts
1/2 cup of dried cranberries
3-5 tablespoon of poppyseed dressing (more or less depending on preference)
1. Pour boiling water over the broccoli and then quickly rinse them in cold water and drain. (Optional)
2. Drain the corn.
3. Put everything in a mixing bowl and stir until everything is mixed well.
4. Chill for two hours and enjoy!