I was looking through the magazine last night and saw a recipe I’d like to try. 😉
Please Note: This recipe was taken directly from the magazine – including the site’s URL
Curried Floret Salad
2 1/2 cup Fresh broccoli florets
2 1/2 cup fresh cauliflower florets
1-6 oz pkg. dried cranberries
1/4 cup vegetable oil – will substitute olive oil
2 tablespoons white vinegar
1 tablespoons brown sugar
1 tablespoons chives, minced
1 1/2 teaspoon curry powder
1 1/2 teaspoon soy sauce
1/4 teaspoon garlic, minced
1/3 cup mayo
1/3 cup slivered almonds, toasted
In large bowl, combine the broccoli, cauliflower and cranberries.
In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayo until blended. Pour over broccoli mixture and toss to coat.
Cover and put in fridge for at least 2 hours, stirring several times. Before serving, stir in almonds.
Again, here is the URL: http://www.icl.coop