This broccoli salad is so easy to make and do not let the raw recipe fool you, for the combined taste of the fresh veggies with a very smooth cream sauce blended with the sweet cranberries is out of this world.
This can be served with Dinner or Lunch, but be rest assured that it can go on the side of any dish. Try making a lot and use it for a party or get-together, they will love you for it.
When I made this dish, the only problem I had was that it disappeared real fast and "puff" it was gone, so please make some extra. This will also hold in the fridge for a day or so and it will still be fresh and awesome.
Please let us know how yours turned out and if you added anything else to it.
1/4 cup - Red onion 1/4 to 1/2 cup - Carrot 1 lg. - Red apple 1/4 cup - Fresh parsley 1/4 cup - Dried sweet cranberries 1/3 cup - Low-fat Yogurt 1/4 cup - Low-fat Mayo 2 tablespoon - Lemon juice 1/2 teaspoon - Sugar
Salt and pepper to taste. Options; 1/4 cup - Raisins Add 1/4 - Walnuts
What could be better than fresh veggies mixed with a smooth velvet sauce that just blends in perfectly with a touch of sweetness of dried cranberry.
Neat trick, just use your peeler to cut smooth perfect slices of the carrot. In this way, it will actually taste better, it will always be tender and sweet.
The size of the broccoli flower should be "bite-size", but that will depend on you on how big or small you want it.
Remember to save the stock and bits to make homemade veggie stock. I usually store all the leftover veggies parts in a plastic bag in the freezer.
Here I am using dried cranberries, but you can really use whatever your heart desires. Sometimes times if I am in the mood, I add some raisins or walnuts or both.
No comments:
Post a Comment