Recipe: Broccoli Salad

16 Nov

I know it’s November, and we’re all thinking about Thanksgiving – I’m certainly looking forward to a day of feasting with family and friends.  However, knowing that I might be indulging a bit next week, I’ve decided to go in the opposite direction and share with you a recipe that is easy, filling, delicious and healthy — full of anti-inflammatory ingredients to fight cancer and heart disease.  Even better – there is no cooking!  This recipe works best if you finely chop the broccoli.

Broccoli Salad

  • ½ cup chopped red onion
  • ½ cup slivered almonds
  • ½ cup raisins
  • 2 (12 ounce) packages raw broccoli florets, chopped
  • cashew dressing (see below)

Place all ingredients in a large bowl.  Add dressing, tossing well to thoroughly coat salad.  Serve immediately for guests.  However, this is a great leftover, and will keep nicely in the refrigerator for a couple of days.

Cashew Dressing

  • 1 cup raw cashews (for creamier dressing, soak first for 1 – 2 hours)
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt
  • ¼ cup water

Put all ingredients in a blender or food processor and whir until finely chopped or creamy.  Add to broccoli salad.


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