Tuesday, September 24, 2024

Broccoli Salad with Cashews and Water Chestnuts

 
“I just made a new broccoli salad that has cashews and water chestnuts in it, I recently told a friend, adding that it was very good, but then honestly, I asked her, what broccoli salad isn’t? One that she had had recently apparently, made by a friend of hers who had blanched the florets. She cooked her broccoli for her broccoli salad! Come on, people! Would you par boil lettuce for a green salad? I don’t think so. Never, and I am telling you NEVER cook broccoli for a broccoli salad. No!

 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.

Broccoli Salad with Cashews and Water Chestnuts

 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.

As an Amazon Associate I earn from qualifying purchases.

5 comments:

Marie Smith said...

I’ve never used dry mustard in a dressing, usually regular or Dijon. Thanks for the tip!

Linda said...

That is odd, I wonder if she was trying to get that vibrant green by parboiling? Yours looks delicious, especially in that pretty glass.

thepaintedapron.com said...

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

gluten Free A_Z Blog said...

A classic with lots of variations. Your recipe looks delicious.

Gina said...

This looks delish and I have broccoli in my fridge right now. I usually blanch my broccoli - consider my hand slapped!