It's been a three month hiatus for recipes so there really was no rush for me to get this posted on Wednesday, the official mid-week day.
It's Summer and it's time for barbeques and backyard get-together's! Who really likes to come empty handed to those things? Sure we all ACTUALLY want to come empty handed but then there's the guilt of enjoying everyone else's food when you didn't contribute. I mean just feel the room guys. But to be honest, this is such a great recipe for the occasion. There aren't too many ingredients to gather and the preparation is super simple.
Easy to concoct: 👍
Cost effective: 👍
What you need:
medium head of broccoli
medium head of cauliflower
½ cup toasted, sliced almonds
¾ cup craisins
2 tbsp honey
2 tbsp lemon juice (1 lemon)
½ cup mayonnaise
I used a recipe from Natasha's Kitchen and she gets a little fancy with her almonds.
1. Cut off stem of broccoli and cut into small florets. Raise your hand if this was your first time making broccoli "from scratch"! I sort of didn't have a clue if I was doing it the right way but hey, we got there even if it made a huge mess along the way.
2. Cut out core of cauliflower and cut into small florets (is it still a floret if it's not broccoli?).
3. If you're like me you took the easy way out and bought sliced and pre-toasted almonds. If you follow the original recipe this is the part where you're going to toast the ovens on the stove until they are golden.
4. Force your daughter to juice the lemon.
5. Mix together mayo, lemon, and honey. And I could not find honey ANYWHERE at the store so I just added a stitch of sugar and found I still had enough dressing.
6. Add broccoli, cauliflower, cranberries and almonds to a bowl.
7. Pour on dressing and mix.
8. Enjoy!
The perfect crisp and light salad to bring along or prepare at home as a light dinner side dish.
Next time I'm adding bacon.
Leia
Easy to concoct: 👍
Cost effective: 👍
What you need:
medium head of broccoli
medium head of cauliflower
½ cup toasted, sliced almonds
¾ cup craisins
2 tbsp honey
2 tbsp lemon juice (1 lemon)
½ cup mayonnaise
I used a recipe from Natasha's Kitchen and she gets a little fancy with her almonds.
1. Cut off stem of broccoli and cut into small florets. Raise your hand if this was your first time making broccoli "from scratch"! I sort of didn't have a clue if I was doing it the right way but hey, we got there even if it made a huge mess along the way.
2. Cut out core of cauliflower and cut into small florets (is it still a floret if it's not broccoli?).
3. If you're like me you took the easy way out and bought sliced and pre-toasted almonds. If you follow the original recipe this is the part where you're going to toast the ovens on the stove until they are golden.
4. Force your daughter to juice the lemon.
5. Mix together mayo, lemon, and honey. And I could not find honey ANYWHERE at the store so I just added a stitch of sugar and found I still had enough dressing.
6. Add broccoli, cauliflower, cranberries and almonds to a bowl.
7. Pour on dressing and mix.
8. Enjoy!
The perfect crisp and light salad to bring along or prepare at home as a light dinner side dish.
Next time I'm adding bacon.
Leia