- 2 cups fresh broccoli florets
- 2 tablespoons Diamond of California Chopped Walnuts
- 2 tablespoons raisins
- 2 tablespoons mayonnaise
- 2 teaspoons lemon juice
- In a small bowl, combine the broccoli, walnuts and raisins. Combine the mayonnaise and lemon juice; add to broccoli mixture and toss to coat. Cover and refrigerate for 1 hour. Yield: 2 servings.
Originally published as Broccoli Walnut Salad in Reminisce May/June 2006, p 49
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