Broccoli & Cashew Salad
- 2 heads Broccoli
- 2 rashers Bacon chopped & cooked
- 1 Onion finely chopped
- 1/2 cup Raisins
- 1/2 cup Cashew Nuts
- 1 cup Mayonnaise
- 2 tbls White Vinegar
- 1/2 cup Sugar
- Fry bacon till starting to get crisp.
- Set aside to cool.
- Cut broccoli into small pieces.
- Add onion, raisins, nuts and bacon.
- Combine well and leave to dissolve the sugar.
- Add to broccoli mixture and mix well.
Today’s Featured Ingredient
Broccoli is part of the cabbage family. It has a large green, tree-like flower head that branches out from a thick edible stalk. The flower head is surrounded by green leaves. There are three type of broccoli, the most familiar one is Calabrese broccoli.
Broccoli does not do well in hot summer weather, that is why it is grown in the cooler months. Broccoli must be harvested before the flowers on the head turns yellow.
The Peoples Republic of China are the largest producers of broccoli, followed by India.
Broccoli can be eaten cooked or raw. By boiling broccoli you loose a lot of its sulforaphane. It is therefore better to steam, microwave or stir fry broccoli.
Broccoli is a cruciferous vegetable with many health benefits. It can prevent cancer and reduces cholesterol, is low in sodium and calories. It is also fat-free.