Friday Food: Broccoli Cashew Salad

I'm great at buying vegetables but not so consistent about actually preparing and consuming them. I was looking for a way to use up some broccoli and found an interesting salad recipe from Paula Deen. 


The problem was I didn't have most of the ingredients. I used cranberries instead of raisins, which was simple enough. I had no tomatoes on hand so I left those out. She called for sugar, which seemed unnecessary. I also didn't have bacon, but it seemed the salad would be lacking without it. A quick scan of the pantry revealed cashews, which seemed a fine substitute and had added the benefit of keeping the dish vegetarian.  I stirred in some some leftover cooked orzo to make a more hearty dish. The result was a knock-out salad that makes eating raw veggies a pleasure rather than a chore.

The amounts below are guidelines - add more or less to suit your taste. One thing I've found is that the onion really brings it all together. I'm not a raw onion fan, but I always make sure to add a bit to make the salad shine.

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Broccoli Cashew Salad

    * 1 head broccoli
    * 1/2 cup cashews, roughly chopped
    * 1/4 cup chopped onion
    * 1/2 cup raisins or dried cranberries
    * 6 ounces cheddar cheese, grated
    * 1/2 cup cherry tomatoes, halved  (optional)
    * 1 cup cooked orzo pasta (optional)
    * Salt and pepper to taste
    * 1/2 cup mayonnaise
    * 2 tablespoons white vinegar

Wash and trim off the leaves and stalk from the broccoli head. Cut the head into florets and (if desired) the stem  into bite-size pieces. Place in a large bowl. Add the chopped cashews, onion, raisins or cranberries, and cheese. Add tomatoes and orzo if using. In a small bowl, combine the vinegar, mayonnaise, salt & pepper, stirring well. Pour over broccoli mixture and toss gently.