Broccoli salad

2 broccoli stalks, chopped into bite-sized pieces and lightly steamed (keep a bit of crunch)
1 red bell pepper, thinly sliced
1 kohlrabi, julienned
½ cup cranberries
½ cup toasted almonds and/or pecans

¼ cup mayonnaise
¼ cup sour cream
tsp lemon juice
tsp pureed roasted garlic or 1 clove minced garlic
dash of cumin
dash of paprika
dash of salt and pepper

Put cooled veggies in a large bowl along with cranberries and nuts. In a small bowl, combine the remaining ingredients and add to the veggie bowl. Toss until all ingredients are coated with the dressing and serve.

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Cream of broccoli soup

Wild rice and broccoli casserole
Broccoli salad with bacon and raisins

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