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Broccoli and Cashew Salad
From the kitchen of Sharmagne Leland- St. John

6 cups broccoli florets
½ cup raisins
6 slices crisp prosciutto
¼ cup cashews

3 tablespoons prepared mustard
½ cup mayonaisse
½ cup sour cream
2 tablespoons honey

While frying the proscuitto, cut broccoli into small
pieces and add raisins and nuts. Remove the fat
from the proscuitto and add to the salad.

In a large salad bowl, mix together the dressing and
add the salad. Toss and serve.

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