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. 

2 bunches broccoli, including stems, pulsed in food processor
1 cup finely grated cheddar cheese
1 cup cashews
1 cup dried cranberries (craisins)

3/4 cup light mayo
1/4 cup sugar
1/4 cup cider vinegar

Whisk 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.

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