Ingredients:
1 large head broccoli, cleaned, cut into bite-sized pieces
1 cup walnuts halves or slivered almonds
1 cup red seedless grapes
1 red apple, peel on, cored and diced
1/2 cup golden raisins
Ingredients:
1 large head broccoli, cleaned, cut into bite-sized pieces
1 cup walnuts halves or slivered almonds
1 cup red seedless grapes
1 red apple, peel on, cored and diced
1/2 cup golden raisins
1/2 cup shredded carrots
1/2 cup celery (and tops), chopped
1/2 cup green onions (scallions), sliced or chopped
1/4 cup green olives, chopped
1/4 cup dried cranberries
1/4 cup red onions, minced
2 tablespoons brown sugar
10 grape tomatoes, cut in half
Juice and zest of one large lemon
1 cup Italian or creamy salad dressing (to taste)
6-8 oz. feta or hard blue cheese, crumbled
Kosher salt and black pepper (to taste)
Preparation:
in a large glass bowl, combine all ingredients except the cheese, salt and pepper, and toss with dressing. Cover and chill for up to 8 hours, tossing occasionally.
To serve, toss with cheese, salt and pepper, and garnish with more walnuts or almonds, if desired.
Serve salad on a bed of fresh spinach, endive, arugula or lettuce with sliced avocados and tomatoes or fresh sliced fruit on the side.
Serve with extra dressing.
*This salad is best if made the night before serving, so that flavors can blend.
Serves 4-6.
*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/