Comment on this article

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.
 


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]