Thursday, April 14, 2011

Broccoli, Sweet Onion and Cashew Salad with Creamy Tamari Dressing

A gorgeous celebration of colors that is as delicious as it is beautiful. It is the perfect accompaniment to fish, chicken or beef.

Tidbits for perfection: Cook the broccoli until just fork tender, under cooked or over cooked broccoli will result in a completely different salad. To keep the broccoli from cooking any longer after it’s been removed from the steamer, place a shallow rimmed bowl in the refrigerator to get cold while the broccoli is cooking. This way you won’t be wasting water by running it over the broccoli to get it cool. Sweet onion, such as Vidalia contributes to the wonderful flavor in this salad. This dish is not a good keeper; serve immediately after you have tossed it with the dressing. Place a shallow rimmed bowl in the refrigerator.


3 cups broccoli with stem, cut into small florets

Steam broccoli until just fork tender. Transfer broccoli to the shallow rimmed platter, and set aside, keep at room temperature.

½ cup sweet onion, thinly sliced

½ cup red pepper, chopped

Add onion and red pepper to broccoli.

Creamy Tamari Dressing

1 clove garlic, minced

1 tablespoon rice vinegar

1 tablespoon olive oil

1 tablespoon mayonnaise

1 teaspoon sugar

1 teaspoon tamari or soy sauce

Fresh ground black pepper to taste

In a small bowl whisk garlic, rice vinegar, olive oil, mayonnaise, sugar, tamari and black pepper until well blended.

Broccoli Sweet Onion and Cashew Salad with Creamy Tamari Dressing

½ cup cashew pieces, roasted and salted

¼ cup dried cranberries

Pour dressing over broccoli, onion and red pepper, gently toss until well combined. Add cashews and cranberries. Serve immediately. Yield: 4 servings.