Broccoli Raisin Cashew Salad


Broccoli Raisin Cashew Salad
Author: 
Recipe type: Salad, Side
Prep time: 
Cook time: 
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Yield: 6-12
 
This is a wonderful salad that surprises people who think they don’t like broccoli and excites people who already know they love it. It is a very simple, easy salad with just 5 ingredients and some seasoning to taste. The sweetness of the raisins makes this a salad that even children enjoy. Sometimes people add a little sugar to the mix, but I don’t find it necessary. If you like it especially sweet, increase the quantity of raisins you include. While this recipe may not make a convert of George H. Bush (who claimed to hate broccoli), you will find that this disappears quickly although it can be refrigerated for a day or two and remain crisp and delicious. Like any recipe, this one can be tweaked to your taste by using dried sweetened cranberries instead of raisins, sunflower seeds instead of cashew pieces, different onion types, or even some yogurt instead of mayonnaise. You can use some bacon bits to add a smoky, meaty flavor. This is my favorite version. I like to use the microwave oven to cook vegetables quickly without a lot of vitamin-robbing water; however, you can choose to steam the broccoli or even drop it into boiling water and remove it as soon as the color changes to bright green and then cool it. The broccoli should remain crisp after cooking, not soft as it might be if you were serving it as a hot vegetable side dish.
Ingredients
  • 2 pounds of broccoli crowns
  • 2 ounces of raisins
  • 4 ounces of roasted salted cashew pieces
  • 4 ounces of finely diced red onion
  • 10 tablespoons of mayonnaise (This salad can be vegan if you use a vegan mayonnaise.)
  • Salt and pepper to taste
Instructions
  1. Cut the broccoli crowns (including the stem parts) into small bite size pieces. Rinse them and drain them, leaving a little water clinging to the florets. Cook on high in a microwave-safe casserole dish (such as Corningware) or bowl for about 4 minutes or until crisp-tender. If you are using Corningware, you can submerge the bottom of your container in cold water to cool it quickly. If you are using something like Pyrex, transfer to a cool bowl.
  2. Add the raisins, cashew pieces, diced red onion, and mayonnaise to the broccoli. Mix gently until all of the ingredients are evenly dispersed. Taste and adjust seasoning with salt and pepper if you like.

 

Talley’s Trail Mix


Talley's Trail Mix
Author: 
Recipe type: Snack, Gift
Prep time: 
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Yield: 5 cups
 
Besides being delicious as a snack and providing energy for athletic endeavors with a healthful amount of protein, carbohydrate, and fiber, this trail mix makes a nice gift when packaged in a pretty airtight can, jar, or gift bag. The flavors can be adjusted to your tastes by changing the ingredients or the amounts of specific ingredients. This version was always a big hit at fund raisers, sold in holiday gift bags tied with colorful yarn or raffia. Thanks go to Talley for sharing her recipe. I use the Pumpkin Pie Spice to make the preparation easier instead of the list of spices she recommended.
Ingredients
  • All quantities are approximate.)
  • 1 cup cashews
  • 1 cup walnut pieces or halves (or pecans or combination)
  • 1 cup chopped dried apricots
  • 1/3 cup sunflower seeds, roasted
  • 1/3 cup tamari pumpkin seeds
  • 1 cup golden raisins (or whatever you have)
  • 1/2 cup dried cranberries
  • 1/4 - 1/3 cup sugar
  • 1/2 tsp ground cinnamon plus 1/8 – 1/4 tsp of each of the following: nutmeg, cloves, allspice, ginger (go easier on the stronger flavors) OR 1 1/2 teaspoons Pumpkin Pie Spice*
  • A pinch of salt
  • 1 large egg white
  • 1 tsp. water
Instructions
  1. Preheat the oven to 225 degrees F. In a large bowl or gallon zip-top plastic bag, mix all the ingredients together except for the egg white, salt and water.
  2. In a small bowl, beat the egg white and water with an electric mixer until frothy.
  3. Fold the frothy egg white into the nut-fruit mixture gently to avoid breaking up the nut pieces.
  4. Line a 9”x13” baking pan with parchment paper, aluminum foil or a silicone liner, such as Silpat. (The mixture will be very sticky as it bakes.) Spread the fruit and nut mixture into the pan in an even layer, avoiding the pan sides unless you are using a non-stick pan. Bake for 1 hour. Cool in the pan on a rack. When cooled, break the trail mix apart into pieces. Store the trail mix in an airtight container until ready to serve.
Notes
*You can use the individual spices or save some time (and possibly some money) by replacing the spices with ~1 1/2 teaspoons of pumpkin pie spice.

Tastes Like Summer Corn Salad

 

Tastes Like Summer Corn Salad
Author: 
Recipe type: Vegetable, Salad, Side
Prep time: 
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Yield: 10+
 
This recipe is adapted from Heidi Swanson and 101 Cookbooks. While Heidi considered this a summer salad, we have enjoyed it other times of year by using good quality, thawed frozen sweet corn as a substitute when fresh corn is not available. If you use frozen corn now, try this again with fresh corn when summer crops are super sweet. Regardless of which corn you use, the end product will be a sweet, crunchy, chewy salad with a light lemony vinaigrette, that you can serve cold or at room temperature. If you don’t have a shallot, you can use a small amount of another type of onion, but mellow it in the lemon juice before you proceed with the rest of the preparation. You can make the vinaigrette in a bowl or jar, but for picnic transport or do ahead, the jar works better.
Ingredients
  • 6 medium ears of corn or 3 cups of frozen sweet corn, thawed
  • 1/2 cup diced red bell pepper
  • 1 large shallot, minced
  • 1/3 cup fresh lemon juice
  • 3/8 teaspoon fine grain sea salt
  • 2 tablespoons brown sugar
  • 3 tablespoons light oil (olive, canola, etc.)
  • 1/2 cup toasted pepitas (shelled Mexican pumpkin seeds)
  • 1/2 cup toasted sunflower seeds
  • 1 teaspoon Mexican oregano or substitute another herb
Instructions
  1. If you have toasted the pepitas or sunflower seeds yourself, put them aside to cool. If you are using fresh corn, remove the husks and silk and with the corn lying on your cutting board, use a sharp knife to cut the kernels from the cobs a row or two at a time as close to their base as you can. Doing only a couple of rows at a time maximizes getting as many full kernels as possible. Place the kernels in a medium bowl with the red bell pepper and shallot while you make the dressing.
  2. Combine the lemon juice, salt, sugar and oregano in a small bowl or jar and mix until the salt and sugar are dissolved. Gradually add the oil, whisking vigorously until the dressing comes together or shake in the jar. Taste, and adjust with more lemon juice, salt or sugar, if needed. This dressing should be on the sweet side, and not overly tangy and acidic.
  3. Just before serving, add the seeds to the bowl of corn along with the dressing. Toss well, getting everything well coated. You can garnish the salad with a little more oregano that you rub between your hands to sprinkle over the top.

Cabbage Ramen Salad

Cabbage Ramen Salad
Author: 
Recipe type: Chicken, Salads, Tofu, Vegetarian
Prep time: 
Cook time: 
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Yield: 18
 
My family loves this salad. It is a great dish for taking to potlucks as you can feed a lot of people without spending a lot of money. I have doubled and even tripled the recipe for parties and it always seems to disappear. Cabbage is one of the superfoods that should have a bigger role in our diets. It is low in calories, high in fiber, and a good source of vitamins and minerals. It is a member of the cruciferous vegetable family which is associated with a reduced incidence of a number of cancers. You can buy coleslaw mix, but cutting your own cabbage will give you a fresher salad and save you money. If you are concerned about nut allergies, toasted sunflower seeds make a substitute for the almonds. If you are serving vegetarians, you can use Top Ramen brand Oriental flavor, which contains no animal products. To turn this into a full meal, add shredded roasted chicken or sautéed tofu cubes (dredge in corn starch to get them to brown well) to the salad. This makes 4 generous servings as an entrée.
Ingredients
  • 1 head of cabbage, grated or sliced thinly* You can use a mixture of green and red cabbage for variety. (2 - 2 1/2 lb. cabbage = ~9 cups)
  • 4 whole green onions (scallions), sliced into thin rings
  • 1 3-ounce package ramen noodles with chicken flavor seasoning packet
  • 1/4 - 1/2 cup of slivered almonds, toasted
  • 1/4 cup salad oil
  • 1/4 cup sugar
  • 1/4 cup vinegar (I use cider vinegar, but white vinegar is fine too.)
  • Black pepper
  • Cilantro leaves (optional)
Instructions
  1. I love almonds, so I use the larger quantity. Toast the almonds in the oven, microwave, or while stirring in a small heavy pan on the stovetop, but watch them carefully as they can burn easily. If you are using a 350 degree oven, it will take about 8 minutes and you can reduce the chance of the nuts burning by placing them on a silicone sheet such as Silpat. Set aside to cool.
  2. Crush the ramen noodles while they are in their original bag. A small mallet, hammer, or meat pounder used gently does a good job. It helps to put the ramen noodle bag in a larger plastic bag to avoid getting noodles all over the place if the bag breaks.
  3. For the dressing, dissolve the sugar and the chicken seasoning packet from the ramen noodles in the vinegar in a small jar. Add the salad oil and black pepper to taste and shake to mix.
  4. The cabbage and onions can be prepared the day before, mixed together and refrigerated in the serving bowl or a plastic bag. The almonds and noodles can be prepared the day before and mixed together and stored in a plastic bag at room temperature. The dressing can be made the day before and refrigerated in a small jar.
  5. Mix all the ingredients together shortly before serving. If you like cilantro, don’t forget to add it now. This salad will still taste good on the second day, but the cabbage and noodles will soften after storage with the dressing on them.
  6. *To slice cabbage, cut it in half through its core. Put the flat side down and cut in half once again through the core. Holding one of the quarters vertically, slice the tough core part out down the length of each quarter. Put one of the flat sides of the cabbage quarter on your cutting board, and make very thin slices across the wedge. Start making slices at the pointy end and continue making slices until you finish at the core end. Now you can use your knife to slice the pile three or four times across all the slices to make smaller pieces.