Kathryn Robinson
Buhler, Kansas
1/2 c. canola oil
3 T. lemon juice, divided
1 T. sugar
1/4 tsp. salt
1 c. dried cranberries
3 lg. red apples, cut into 1/2″ cube
2 c. fresh broccoli florets
1/2 c. walnuts, chopped
In a bowl, whisk the oil, 2 T. of lemon juice, sugar and salt. Add cranberries; let stand for 10 minutes. In a large bowl, toss the apples with the remaining lemon juice. Add the broccoli, walnuts and cranberry mixture; toss to coat. Cover and refrigerate for 2 hours or until well chilled. Toss before serving. Makes 6 to 8 servings. (ABC: Apples, Broccoli & Cranberries).
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This recipe is featured in Adrian’s “Between Friends” Cookbook.
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