Broccoli Cauliflower Almond And Cranberry Salad |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 6 |
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Do you want something other than just a plain-ol' tossed salad? Well, have I got the salad for you. This is a people pleasing dish, that goes great with grilled meats, and asian flavored dishes. Give it a try, you will be glad you did. Ingredients:
2 quarts water (for cooking broccoli and cauliflower) |
1 tablespoon salt |
1/2 head broccoli cut in 1 florets |
1/2 head cauliflower cut in 1 florets |
1/2 cup finely diced onion |
3/4 cup dried cranberries |
1/2 cup slivered almonds, toasted |
1 cup mayonnaise (can substitute plain yogurt) |
1 cup rice vinegar |
1/4 sugar |
salt and pepper to taste |
Directions:
1. Combine mayonnaise, sugar and rice wine vinegar in a small bowl.
2. Bring water and salt to a boil in a 4-quart pot.
3. Add Broccoli and Cauliflower florets and cook for 3 minutes.
4. Remove from heat, drain, and put in ice water to stop cooking. Drain well and place in serving dish.
5. Add diced onions, cranberries, half of the almonds and toss with dressing.
6. Check seasoning, add salt and pepper as needed.
7. Top with remaining almonds.
8. Refrigerate until ready to serve.
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