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From the Christmas Tea, and the kitchen of Mary Thorgersen
The day before serving this salad . . .
Combine and mix Vinagrette:
1/2 cup sugar
1/3 cup Balsamic vinegar
2 Tblsp. lemon juice
1/2 tsp. salt
2/3 cups canola oil
2 Tblsp. Finely chopped onion
1 head broccoli, tops only, broken into small florets (about 2 cups)
2 crisp, red apples, cut into small pieces
1/2 cup craisins
Toss together in a bowl with dressing. Cover and refrigerate.
Tear 1½ heads of romaine lettuce into bite size pieces.
Put into a pretty salad bowl and refrigerate.
Just before serving, add dressing mixture to the romaine, toss well and top with ½ to 1 cup of salted cashews.
~ This was as pretty as it was delicious. ENJOY!
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