Broccoli Cashew Salad (Print Version)
Ingredients:
01 -
5 cups broccoli florets, chopped into small bites.
02 -
1 apple, cored and diced.
03 -
1 pear (firm, not soft), cored and diced.
04 -
¼ cup red onion, diced.
05 -
1 cup cashews, toasted or roasted.
06 -
1 cup dried cranberries.
07 -
½ cup mayonnaise.
08 -
½ cup sour cream, kefir, or Greek yogurt.
09 -
2 tablespoons lemon juice.
10 -
¼ cup honey, softened or warmed up.
11 -
¼ teaspoon salt.
Instructions:
01 -
Begin by washing the broccoli florets and chopping them into small, bite-sized pieces. Place them in a large salad bowl. Core and dice the apple and pear, making sure to cut them into similar sized pieces for uniformity in the salad. Add to the bowl with the broccoli. Dice the red onion finely to avoid overpowering the salad and add to the bowl. Add the toasted cashews and dried cranberries to the bowl.
02 -
In a separate small bowl, combine the mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Whisk together until the mixture is smooth and creamy. Adjust the sweetness or tartness by adding more honey or lemon juice if needed.
03 -
Pour the dressing over the salad ingredients in the large bowl. Toss gently to ensure all ingredients are evenly coated with the dressing.
04 -
For best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. Give the salad a quick mix before serving to redistribute the dressing and flavors.
Notes:
01 -
Broccoli Cashew Salad with Apples and Pears is a refreshing and crunchy salad that combines the crispness of broccoli with the sweetness of apples and pears, complemented by a creamy dressing.