Recipe: Beach Broccoli Salad with Curry Dressing (using raisins and nuts)

BEACH BROCCOLI SALAD

"Similar to restaurant salad, make it at home. Portable. Chill well for travel."

3 stalks fresh broccoli, chopped
Water
8 slices cooked bacon, crisp-cooked and crumbled
1 cup golden raisins
1/4 cup chopped red onions
1 cup chopped cashews OR pecans
Curry Dressing (recipe follows)

Drop broccoli into boiling water in a saucepan. Boil 2 to 3 minutes to bring out color and eliminate bitter taste; drain. Cool to room temperature.

Combine broccoli, bacon, raisins, onions and cashews in a salad bowl and mix well. Add Curry Dressing and toss to coat.

Serve chilled or at room temperature.

CURRY DRESSING

1 cup reduced-fat mayonnaise
3 tablespoons light brown sugar
2 tablespoons red wine vinegar
1 tablespoon curry powder (or to taste)
2 tablespoons mango chutney (optional)

In a medium bowl, combine mayonnaise, brown sugar, vinegar, curry powder and mango chutney (if using). Mix well.

TO MAKE AHEAD:
May be prepared a day in advance and stored, covered, in refrigerator, adding bacon and cashews just before serving to prevent from becoming soggy. (Or scatter on top; stir just before serving.)

Makes 6-8 servings
Adapted from source: Inland Valley Daily Bulletin, 2004