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This vegetarian broccoli-cranberry salad gives you the option of two dressings: a classic creamy mayo or its lighter counterpart – honey-soy vinaigrette.
2-3 tablespoons vinegar
1-2 tablespoons Gefen Honey
2 tablespoons oil
1 tablespoon Gefen Soy Sauce
1/2 cup Gefen Mayonnaise
1/3 cup sugar
1/4 cup vinegar
1 pound Beleaf Frozen Broccoli, fully defrosted and patted dry
2 carrots, shredded
1/2 of a large purple onion, sliced
1 cup Gefen Dried Cranberries
1/4 pound slivered almonds or cashews, roasted
1/2 cup sunflower seeds, toasted
In large bowl, toss salad ingredients.
Combine ingredients for desired dressing. Pour over vegetables prior to serving.
Photography and Styling by Peri Photography
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