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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My boss gave me the recipe for this curried vegetable medley. A unique potluck contribution, it's easy to carry in a chilled cooler. Thanks to the mild weather here, my husband and I garden year-round and grow our own salad ingredients. Ingredients:
2-1/2 cups fresh broccoli florets |
2-1/2 cups fresh cauliflowerets |
1 package (5 ounces) dried cranberries |
1/4 cup vegetable oil |
2 tablespoons plus 2 teaspoons white vinegar |
1 tablespoon brown sugar |
1 tablespoon minced chives |
1-1/2 teaspoons curry powder |
1-1/2 teaspoons soy sauce |
1/4 teaspoon minced garlic |
1/3 cup mayonnaise |
1/3 cup slivered almonds, toasted |
Directions:
1. In a large bowl, combine the broccoli, cauliflower and cranberries. In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayonnaise until blended. Pour over broccoli mixture and toss to coat.
2. Cover and refrigerate for at least 2 hours, stirring several times. Just before serving, stir in almonds. Yield: 6-8 servings.
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