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.

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5 comments:

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

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

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  3. 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

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

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  5. 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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