This recipe with the addition of cashews and water chestnuts,
different from the norm, was just the ticket. I punched up the dressing with a
little bit of dry mustard, taking it from drab to dynamic.
2 large crowns Melissa’s Organic Broccoli, cut into florets
6 slices bacon, cooked and chopped
1 c. cashews
¼ c. chopped red onion
½ c. golden raisins
⅓ c. chopped water chestnuts
Dressing:
1 c. Duke’s mayonnaise
1 T. cider vinegar
¼ c. sugar
½ t. kosher salt
¼ t. dry mustard
Whisk together dressing ingredients in a medium bowl; set aside.
Play, broccoli, bacon, cashews, onion, raisins, and water
chestnuts into a large bowl. Pour dressing overall and toss to combine. Cover
and refrigerate for at least two hours, preferably overnight.
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5 comments:
I’ve never used dry mustard in a dressing, usually regular or Dijon. Thanks for the tip!
That is odd, I wonder if she was trying to get that vibrant green by parboiling? Yours looks delicious, especially in that pretty glass.
Yikes, she cooked the broccoli!!! You know what's funny, I am not a fan of cooked broccoli at all but I love broccoli salads! This sounds so good with cashews, water chestnuts and bacon~
Jenna
A classic with lots of variations. Your recipe looks delicious.
This looks delish and I have broccoli in my fridge right now. I usually blanch my broccoli - consider my hand slapped!
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