2 bunches broccoli, including stems, pulsed in food processor1 cup finely grated cheddar cheese1 cup cashews1 cup dried cranberries (craisins)3/4 cup light mayo1/4 cup sugar1/4 cup cider vinegarWhisk in large bowl Mayo, sugar, and vinegar until well blended; add other ingredients and mix thoroughly.This recipe is best if you mix the day ahead and refrigerate to allow the flavors to set. Also, when you pulse the broccoli stems, do them "fine" and when you pulse the florets, do not over pulse or they will be too fine -- you want "fine" stems, and coarsely pulsed for the florets.
Friday, December 23, 2016
Jillian's Holiday Broccoli Cashew Salad
This recipe comes from my friend, Karen, who continues to believe that we actually eat vegetables when not in her presence.