I love broccoli.
I love it raw, baked, drenched in cheese, and splashed with balsamic vinegar.
I’ve never met a broccoli dish I didn’t like.
When Joe and I were thinking about adding a vegetable dish to our beloved Thanksgiving feast, we both thought of broccoli, but neither of us had a recipe in mind.
Suddenly, it was the night before our feast, and we still hadn’t decided on a recipe.
I took matters into my own hands. I was glad to have a couple of bags of Beneforté® broccoli. It’s washed, cut in bite-sized pieces, and ready to use, so I opened the bag and dumped it into a bowl to make my favorite broccoli salad recipe.
My broccoli salad was the biggest hit of the meal. There were only 3 or 4 little broccoli pieces left over, not even a small bowlful.
I was sad about that. I wanted to have it for breakfast the next day. There wasn’t enough left over for breakfast.
This recipe came out so well that I made it again for our second Thanksgiving with Old Grandma, and this time, doubled the recipe. It lasted a little longer, but not much.
As I mentioned above, I made my broccoli salad with Beneforté from the Eat Smart brand. They recommend eating Beneforté broccoli uncooked or lightly steamed (to preserve more of the nutrients), so broccoli salad was a perfect way to use it!
Beneforté is a naturally better broccoli that is the result of a ten-year process of cross-pollination and selection.
Are you wondering what makes it naturally better? I was.
Beneforté combines the best characteristics of commercial broccoli with a wild variety found in Southern Italy that has a unique, increased ability to produce the phytonutrient glucoraphanin. Beneforté contains 2-3 times more of this nutrient than other varieties of broccoli. Glucoraphanin naturally boosts the body’s level of antioxidants enzymes, protecting you against environmental pollutants and free radicals. You can learn more at Eat Smart Beneforté.
Compensation and product samples were received to share my honest opinion as a Beneforté Broccoli Ambassador.
© 2012 – 2018, Tara Ziegmont. All rights reserved.