Broccoli and Nut Salad

Name: Broccoli and Nut Salad
Prep time: 30 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1 lb firm fresh broccoli, broken into small florets; 1/2 lb cleaned fresh, sliced button mushroom; 1 small onion, cleaned and diced (about 4 oz/120 g); 3 hardboiled egg, coarsely chopped; 1/2 cup stuffed green olive, halved; 4 ounces salted cashews or 4 ounces almonds; 1/2 teaspoon garlic powder or 1 -2 garlic clove, chopped; salt & freshly ground black pepper; 1 cup mayonnaise, into which you whip; 2 tablespoons grainy mustard, of your taste

Submitted by Zurie

"Most of the time broccoli is cooked or steamed. I've seldom been offered this extremely nutritious vegetable as a salad. This one is brimming with goodness!"

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4-6

ingredients

1 lb firm fresh broccoli, broken into small florets
¹⁄₂ lb cleaned fresh, sliced button mushroom
1 small onion, cleaned and diced (about 4 oz/120 g)
3 hardboiled egg, coarsely chopped
¹⁄₂ cup stuffed green olive, halved
4 ounces salted cashews or 4 ounces almonds
¹⁄₂ teaspoon garlic powder or 1 -2 garlic clove, chopped
salt & freshly ground black pepper
1 cup mayonnaise, into which you whip
2 tablespoons grainy mustard, of your taste

directions

Combine all the salad ingredients.
Mix the mayonnaise and mustard.
In a salad bowl, blend the dressing gently with the salad ingredients.
Taste for seasoning -- this is a question of personal taste.
Cover and refrigerate for at least 6 hours before serving.

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Reviews

As a broccoli lover, I have to say this recipe is really delicious! I made as written and would not change a thing when I make it again. However, if you like your cashews crunchy, I would suggest not adding them to the recipe until serving time. This makes a beautiful salad and would make a wonderful addition to any meal or gathering. Thanks so much for sharing, Zurie!

Bev I Am
What a great salad. I did blanch the broccoli for 2-3 minutes and then put it into an ice bath rather than prepare it raw. Other than that I made no changes. It's attractive, varied in texture, and the flavors enhance each other nicely.

sugarpea

RECIPE SUBMITTED BY

Zurie

South Africa

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).

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