Sunny & Spicy Broccoli Salad

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.

One thought on “Sunny & Spicy Broccoli Salad

  1. Pingback: Bennigan’s Broccoli Bites « Ownchef

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