Curried Floret Salad

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Curried Floret Salad

Course Salad
Servings 4


  • 2-1/2 c. fresh broccoli florets
  • 2-1/2 c. fresh cauliflower florets
  • 1- 6 oz. pkg. dried cranberries
  • 1/4 vegetable oil
  • 2 T. plus 2 t. White vinegar
  • 1 T. Brown sugar
  • 1 T. chives minced
  • 1-1/2 t. curry powder
  • 1-1/2 t. soy sauce
  • 1/4 t. garlic minced
  • 1/3 c. Mayonnaise
  • 1/3 c. slivered almonds toasted


  • 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.
  • Before serving, stir in almonds.