broccoli salad

Last night after work I decided to drive home. I had an overflowing laundry hamper in my back seat and for some reason the thought of driving the 67 miles home and paying $4.40 in tolls seemed more favorable than sitting in a ghetto laundromat and spending $15 on laundry in questionable machines.

I ended up elliptical-ing and catching up on The Bachelorette (so lame), mooching a black bean burger, hanging with Kev and my parents, and sleeping over.

This wasn’t well thought out, because I didn’t bring work clothes for today. The outfit I pulled together at 6:00 this morning was: the dress I wore to my cousin’s wedding, a cardigan that I’m fairly certain my mom was intending to donate to Goodwill, and the shoes I wore yesterday which (sort of) matched. Okay, they’re neutral.

I’m not sure why I think it’s acceptable to go to work without brushing my hair or putting any makeup on, but that’s how I roll. Today was no exception.

One of my patients said: “I love your hair! Is it real, or did you buy it?”

The hair she was referring to can be best described as a side bun/rat’s nest.  I’m also not sure why she would think that anyone would spend money on hair that looks like this. It wasn’t good. Maybe the rat’s nest scrunchie is new trend at Claire’s like those bracelets that just looked like rubber bands and were mainly worn by girls trying to be “goth.”

After work I schlepped my sloppy self into Wegmans, on a mission to re-create this broccoli salad that I had this weekend in Rhode Island (which was lovely, by the way). We had a big dinner with the GS’s family on Saturday night and this salad was one of many dishes in the spread, crafted by Nana Joy. I was helping pack leftovers in tupperware after dinner (aren’t you proud, Mom?) and I wanted to snag this and covertly stick it in my bag for the plane ride home (pride: vanished).

I didn’t actually ask for the recipe because I’m such an awkward human, but did my best to re-create it.

Broccoli Salad

2 broccoli crowns

1/3-1/2 cup Craisins

1/3-1/2 cup unsalted cashews

1/4-1/3 cup chopped carrots

1/4 cup mayonnaise

1 tablespoon sour cream

1 tsp white vinegar

1/2 tsp sugar

1/4 tsp dried mustard

1/4 tsp black pepper

salt and pepper, to taste

Steam the broccoli until it is bright green, then stick it in an ice bath to cool it down and stop the cooking. Chop it so that you just have the florets and they’re in pretty tiny pieces.


Chop the carrots and cashews, and add them to the broccoli with the Craisins.


I attempted a sort of coleslaw-like dressing, so if you have a recipe that you like you can feel free to use that. I just mixed the mayo, vinegar, sour cream, mustard, sugar, and black pepper. Stir the dressing in with the broccoli mixture, and season with salt and pepper to taste.

Best served cold or at room temperature.


I started snacking on the cashews and Craisins before I even left the store because I am a class act. Make your own trail mix while chewing! You know what I’m saying.

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