Recipe by

Broccoli Salad
Salad can be prepared several hours ahead.  Keep covered, in refrigerator.  Add
dressing just before serving
1 head of broccoli
1 large red onion chopped
½ 250gm punnet cherry tomatoes, halved
1 cup diced celery
1 cup sultanas
2 cups of bean sprouts (mung, lentil or tasty combo)
1/3 cup Dressing

1.        Cut broccoli into small pieces – you can steam if you prefer and then place in
cold water
2.        Combine broccoli, onion, tomatoes, celery, sultanas, sprouts and sultanas in
large bowl, add dressing and toss gently.
3.        Chill for one hour

Garlic Vinaigrette
½ cup Olive Oil
2 Tablespoons Lemon Juice
1 clove garlic, crushed
Combine all ingredients in jar and shake well
Can replace the above dressing with the ranch dressing over page.

Ranch Dressing

1 cup soaked raw cashew nuts
¾ Cup Water
2 tablespoons fresh lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon plus 1/8 teaspoon salt
1 tablespoon minced fresh basil or 1 teaspoon dried
1 tablespoon minced fresh dill weed or 1 teaspoon dried

Place the cashews, water, lemon juice, garlic powder, onion powder and salt in the
Blendec or Tribest Personal Blender and process until smooth and creamy. 
Add the basil and dill weed and pulse briefly, just to mix. 
Store in a sealed container in the refrigerator. 
Ranch dressing will keep for 5 days.
For thousand Island Dressing add ½ chopped red bell pepper (about ½ cup) to the
blender along with other ingredients. 

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