Curried Floret Salad Recipe
Curried Floret Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My boss gave me the recipe for this curried vegetable medley. A unique potluck contribution, it's easy to carry in a chilled cooler. Thanks to the mild weather here, my husband and I garden year-round and grow our own salad ingredients.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 2-1/2 cups fresh broccoli florets
  • 2-1/2 cups fresh cauliflowerets
  • 1 package (5 ounces) dried cranberries
  • 1/4 cup vegetable oil
  • 2 tablespoons plus 2 teaspoons white vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon minced chives
  • 1-1/2 teaspoons curry powder
  • 1-1/2 teaspoons soy sauce
  • 1/4 teaspoon minced garlic
  • 1/3 cup mayonnaise
  • 1/3 cup slivered almonds, toasted

Directions

In a large bowl, combine the broccoli, cauliflower and cranberries. In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayonnaise until blended. Pour over broccoli mixture and toss to coat.
Cover and refrigerate for at least 2 hours, stirring several times. Just before serving, stir in almonds. Yield: 6-8 servings.
Originally published as Curried Floret Salad in Country Woman September/October 2004, p33

Nutritional Facts

3/4 cup: 239 calories, 17g fat (2g saturated fat), 3mg cholesterol, 124mg sodium, 23g carbohydrate (17g sugars, 3g fiber), 2g protein.

  • 2-1/2 cups fresh broccoli florets
  • 2-1/2 cups fresh cauliflowerets
  • 1 package (5 ounces) dried cranberries
  • 1/4 cup vegetable oil
  • 2 tablespoons plus 2 teaspoons white vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon minced chives
  • 1-1/2 teaspoons curry powder
  • 1-1/2 teaspoons soy sauce
  • 1/4 teaspoon minced garlic
  • 1/3 cup mayonnaise
  • 1/3 cup slivered almonds, toasted
  1. In a large bowl, combine the broccoli, cauliflower and cranberries. In a small bowl, whisk the oil, vinegar, brown sugar, chives, curry powder, soy sauce and garlic. Whisk in mayonnaise until blended. Pour over broccoli mixture and toss to coat.
  2. Cover and refrigerate for at least 2 hours, stirring several times. Just before serving, stir in almonds. Yield: 6-8 servings.
Originally published as Curried Floret Salad in Country Woman September/October 2004, p33

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