Criss-Cross Broccoli Salad
Becky Johns
This is a healthy salad that is delicious, and colorful. I use it all year but it is especially nice for a Christmas buffet because of the bright green and red colors. I got the recipe from my friend Mary Ellen Hatch when we were both newlyweds. We both have used it often over the years for party buffets, because you make it the day before and let it marinate in the refrigerator. You can use the pre-cut broccoli sold in bags, if you trim off the cut ends that have turned brown, and cut some of the larger pieces in half.
4 stalks of uncooked, fresh broccoli florets
1 tomato, chopped
1/4 red onion, chopped
1 cup sharp cheddar cheese, shredded
1 can kidney beans, drained and rinsed
1 package Good Seasons dry Italian dressing (made according to directions on package)
Combine all ingredients in a large glass bowl - a white glass bowl accentuates the colors best. Marinate overnight or at least two hours in the dressing, tossing occasionally to mix.
This is a healthy salad that is delicious, and colorful. I use it all year but it is especially nice for a Christmas buffet because of the bright green and red colors. I got the recipe from my friend Mary Ellen Hatch when we were both newlyweds. We both have used it often over the years for party buffets, because you make it the day before and let it marinate in the refrigerator. You can use the pre-cut broccoli sold in bags, if you trim off the cut ends that have turned brown, and cut some of the larger pieces in half.
4 stalks of uncooked, fresh broccoli florets
1 tomato, chopped
1/4 red onion, chopped
1 cup sharp cheddar cheese, shredded
1 can kidney beans, drained and rinsed
1 package Good Seasons dry Italian dressing (made according to directions on package)
Combine all ingredients in a large glass bowl - a white glass bowl accentuates the colors best. Marinate overnight or at least two hours in the dressing, tossing occasionally to mix.
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