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:
|