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Broccoli and Cashew Salad

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Broccoli’s natural sweetness paired with the nutty, rich taste of cashews and a spicy note of cilantro with a creamy dressing. This salad also makes a wonderful take-along for picnics and potluck.

  • 4 cups very fresh broccoli florets, cut into small pieces (about 1 pound)
  • 1 1/2 cups shredded carrot
  • 3/4 cup chopped fresh cilantro
Dressing:
  • 1 large clove garlic, minced
  • 6 T low fat mayonnaise
  • 3 T sour cream (low fat is okay)
  • 3 T unseasoned rice wine vinegar
  • 1 T freshly squeezed orange juice
  • Salt and pepper to taste
  • 1/2 cup toasted cashew nuts, very coarsely chopped

In a salad bowl, combine the broccoli, carrot, and cilantro. To prepare dressing, thoroughly combine the garlic, mayonnaise, sour cream, vinegar, and orange juice. Pour over the vegetables and toss well, adding salt and pepper to taste. Garnish with cashews just before serving.


Serves 6 to 8

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

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In a salad bowl, combine the broccoli, carrot, and cilantro. To prepare dressing, thoroughly combine the garlic, mayonnaise, sour cream, vinegar, and orange juice. Pour over the vegetables and toss well, adding salt and pepper to taste. Garnish with cashews just before serving.


Serves 6 to 8

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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