OBSTETRICS

from Surry Living Magazine - March 2023

Gardening with Kids: Playing in Dirt isn't Just Fun – It's Healthy, Too!

with Rynn Hennings www.thehouseofelynryn.com

Make this Broccoli-Cashew Salad Recipe Year-Round!

We eat broccoli salad year-round, even though I consider it a spring or summer salad. You can use fresh grown broccoli from your garden or buy it from your local produce market.

This broccoli salad has cashews, bacon (optional), cheese, dried cranberries, and mandarin oranges. It is a delicious salad; however, there are two tips to know before making it:

First, drain the mandarin oranges very well. Use a strainer to let most of the juice drip off the oranges, and then pat them dry with a towel. Just before serving, gently fold in the oranges to not break them. The oranges should keep their juice contained to prevent a runny salad!

The second tip is to also add the cashews just before serving because they can become soft after sitting in the dressing for a while. The cashews are best when they have a crunch to them.

Occasionally, I leave off the bacon when I make this broccoli salad to create a vegetarian salad. When a friend shared this recipe with me, she had a note at the bottom–add crispy fried bacon if desired. It was handwritten as an afterthought to the recipe, so I made a vegetarian salad for a long time. Then one day, I added bacon to the salad. It was a delicious addition! However, if you are serving this salad to a group of people, you can place the chopped bacon in a small dish on the side and let guests decide whether to add it.

BROCCOLI-CASHEW SALAD

Prep Time: 15 minutes

Servings: 6

Ingredients

• 2/3 cup mayonnaise

• 1/4 cup sugar

• 2 tablespoons white wine vinegar

• 1/4 teaspoon mustard

• 1/4 teaspoon paprika

• 4 cups fresh broccoli, cut into small florets

• 1/2 cup dried cranberries

• 1/4 cup purple onion, chopped (optional)

• 8 slices bacon, chopped (omit bacon for vegetarian salad)

• 3/4 cup cashews (whole or pieces)

• 1/3 cup mozzarella cheese, shredded (can substitute cheddar)

• 11 ounces canned mandarin oranges, drained (can substitute fresh oranges)

Directions

1. Drain the oranges in a strainer.

2. Combine the mayonnaise, sugar, vinegar, mustard, and paprika in a small bowl. Set aside.

3. Wash and dry the broccoli. Break it into small florets and trim off the stalks.

4. Combine the broccoli, cranberries, onion, bacon, and cheese in a large bowl. Add the dressing and toss to mix.

5. Just before serving, stir in the cashews. Pat the oranges dry with a paper towel and then fold them into the salad. Take care not to break the oranges to prevent the sauce from becoming runny.