Ingredients
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. chopped onions
Combine:
- 1 head broccoli, tops only, broken into small florets (about 2 cups)
- 2 crisp, red apples, cut into small pieces
- 1/2 cup craisins or dried cherries
Instructions
- ♦ 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.
Terri's Notes
~ This was as pretty as it was delicious. ENJOY!
~ Serving salad first is the perfect way to get friends and family (out of your way in the kitchen) and seated at the table for prayer, maybe a little round of ‘thanks’. Join them, breathe! Then as one helper clears the salad plates, you can set out the HOT dishes and the main event begins in peace. I like to plate the salads, a lovely sight to greet guests as they come to the table.
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