Curried Broccoli Salad
Servings
2Serving size
about 2 cups saladThis recipe can easily be multiplied and makes very good leftovers.
Ingredients
| 1 quart Water |
| 1 bunch Broccoli, raw (cut flowerets from stalks) |
| 4 quart Ice water |
| 1 tsp. Olive oil |
| 2 Tbsp. Cashews (chopped coarsely) |
| 2 Large Shallots, raw (minced) |
| 2 Tbsp. Raisins |
| 1/2 tsp. Curry powder |
| 1/8 tsp. Salt |
| 1/4 cup Nonfat Greek Yogurt |
Instructions
When the water boils, add the broccoli and steam for 8 minutes.
When the broccoli is done steaming, immediately place the broccoli in the ice water to chill.
When the broccoli is cool, place the broccoli on a plate lined with a paper towel and place in the refrigerator.
Place the olive oil in a small skillet over medium-high heat.
Add the cashews and toss for 1 minute, then add the shallots and raisins.
Sauté for about 5 minutes, stirring occasionally, until the shallots are translucent.
Add the curry powder and cook for another minute.
Remove the pan from heat and place the cashew mixture in a bowl in the refrigerator to cool.
When the ingredients are chilled, add the yogurt to the cashew mixture along with the salt and fold together until blended.
Fold into the chilled broccoli and serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is not safe for those who are lactose intolerant.
Recipe Notes
Simple curry dressings can make almost anything taste better. While I love freshly steamed broccoli, this curry dressing brings so much more to the dish. The spiciness of the curry is balanced by the sweet raisins and shallots, the crunchy cashews, and the slightly bitter broccoli.