A great summer salad (or anytime, actually) from the farmers’ markets of New Mexico. Spicy, savory, and slightly sweet.
Feel free to use fewer jalapenos for less heat; or to add cayenne for more. And any dried berries will work — currants, raisins, dried cherries….
Use halves and pieces of cashews rather than whole cashews.
Makes about 12-15 servings
3/4 – 1 c each
3 lbs fresh broccoli, washed and trimmed to bite-sized florets
8 oz bermuda onion, sliced into paper-thin rings, then cut to half-moons
1 large carrot (about 3 oz) shredded into paper thin strips (with a peeler)
8 oz bacon cut to 1/2″ pieces and cooked crisp, drained
1/3 c dried blueberries
1/3 c dried cranberries
1 c roasted/salted cashew pieces
1/4 c apple cider vinegar
1 c fresh ranch dressing
3 T mayonnaise
1/2 c pickled jalapeño slices, seeded and minced
- Whisk vinegar, dressing, mayo, jalapenos, berries, and shredded onions/carrots together and chill
- lightly steam broccoli, then rinse with cool water. broccoli should be firm and barely crisp
- toss cooled broccoli with dressing, cashews, and bacon bits, then cover an d chill at least 3 hrs.