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Broccoli Salad, Fresh I (P, KLP, TNT)
Source: Rhoda Alpert
Serves: 8

1 head raw broccoli
1 red onion
1 cup cashews
1/3 cup red wine vinegar
1 cup mayonnaise (I used 2/3 cup)
1/4 cup sugar
salt and pepper to taste

Wash the broccoli, trim stems and cut into florets and chunks. Slice the onion into thin slices and add the cup of cashews.

Mix all the remaining ingredients together and pour over salad. Mix well, chill and serve.

Poster's Notes:
If serving for Shabbat lunch, don't dress until that morning. It doesn't work well with frozen broccoli, as it isn't crunchy enough.

Posted by Helaine Ring

Nutritional Info Per Serving: 345 Calories (kcal); 32g Total Fat; (75% calories from fat); 5g Protein; 17g Carbohydrate; 10mg Cholesterol; 180mg Sodium