Broccoli Salad

By á-6072

1 head Broccoli (florets)
1 c. Carrots (shredded)
1 c. Peanuts
1 c. Cheddar Cheese (shredded)
1/2 c. Raisins
Celery (optional)
French Green Beans (frozen) (optional)
DRESSING:
1/2 c. Mayonnaise
1 Tbsp. Vinegar (add more if needed)
2 Tbsp. Onion (minced) or 1/2 tsp. Onion Powder
1 Tbsp. Sugar

Ingredients

• Mix raw veggies together. If serving immediately, add remaining ingredients. If not serving immediately, add remaining ingredients at serving time. Moisten with dressing.
• Adjust dressing to accommodate extra ingredients.
• I use this same dressing to make creamed lettuce.

Details

Servings 4

Preparation

Step 1

reheat oven to 350°. Place walnuts on small baking sheet and bake for 6-8 minutes or until toasted.

Mel butter in a medium pan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, and the broth and bring to a boil Reduce heat to medium-low. Cover and simmer until liquid is absorbed - about 7-8 minutes.