Broccoli Radicchio Salad with Almonds, Cranberries with Creamy Cashew Buttermilk Dressing
 
Prep time
Cook time
Total time
 
I like to blanch the broccoli for 2 minutes but you could also serve it raw.
Author:
Recipe type: side
Serves: 4
Ingredients
Salad
  • 1 head of broccoli
  • 2 cups sliced radicchio
  • ¼ cup thinly sliced almonds, toasted
  • ¼ cup dried cranberries or tart cherries
  • ¼ red onion, chopped
Creamy Cashew Buttermilk Dressing
  • ½ cup Silk non-dairy unsweetened almond or soy milk
  • ½ cup chopped cashews, soaked for at least 2 hours or overnight and rinsed
  • 1 clove garlic, chopped
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon dijon mustard
  • 2 tablespoons nutritional yeast
  • ½ teaspoon salt
  • Fresh Ground Black pepper
Instructions
Salad
  1. Trim broccoli and cut into bite-sized florets. Discard tough lower third of broccoli stems. In a steamer set over boiling water steam broccoli, covered, and blanch for 2 minutes. Remove and plunge them into a bowl of ice water to halt the cooking process and then drain them well.
  2. Toss the broccoli with the radicchio, sliced almonds, cranberries and red onion.
Salad Dressing
  1. Place all the ingredients in a food processor or blender and blend until smooth adding more non-dairy milk or water if you want a thinner dressing.
  2. Lightly dress the salad and serve dressing on side. Store left-overs in an airtight container in the refrigerator. Should last 4-5 days.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/milk-substitutes/