Salad:
1 head of broccoli florets
1/4 cup cranberries
1/2 cup cheddar cheese
1 finely sliced scallion
Dressing:
3 tablespoons mayonnaise
2 teaspoons rice vinegar
1 teaspoon sugar
In a medium-sized bowl place the broccoli florets and the remaining salad ingredients.
In a separate small bowl mix the dressing ingredients.
Pour dressing over broccoli, mix well, and serve or refrigerate for later use.
Submitted by Cathy Burleson, Blessed Trinity Catholic Church, inspired by the luncheon at Fr. Matt Huber's funeral
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