This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is not safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check to make sure the yogurt and the curry powder are gluten-free.
"Cooking well does not mean cooking fancy." -Julia Child
Simple curry dressings can make almost anything taste better. While I love freshly steamed broccoli, this curry dressing brings so much more to the dish. The spiciness of the curry is balanced by the sweet raisins and shallots, the crunchy cashews, and the slightly bitter broccoli.
Servings: 2 | Serving size: about 2 cups salad
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied and makes very good leftovers.
|1 large||bunch broccoli (cut flowerets from stalks)|
|4 quarts||ice water|
|1 tsp||olive oil|
|2 Tbsp||raw cashews (chopped coarsely)|
|2 large||shallots (minced)|
|1/2 tsp||curry powder|
|1/4 cup||0% Greek yogurt|
Place the water in a medium saucepan fitted with a steamer basket and place the saucepan over high heat.
When the water boils, add the broccoli and steam for 8 minutes.
When the broccoli is done steaming, immediately place the broccoli in the ice water to chill.
When the broccoli is cool, place the broccoli on a plate lined with a paper towel and place in the refrigerator.
Place the olive oil in a small skillet over medium-high heat.
Add the cashews and toss for 1 minute, then add the shallots and raisins.
Sauté for about 5 minutes, stirring occasionally, until the shallots are translucent.
Add the curry powder and cook for another minute.
Remove the pan from heat and place the cashew mixture in a bowl in the refrigerator to cool.
When the ingredients are chilled, add the yogurt to the cashew mixture along with the salt and fold together until blended.
Fold into the chilled broccoli and serve.
Serving size: about 2 cups salad
Amount Per Serving
|Calories 260||Calories from Fat 80|
|% Daily Value|
|Total Fat 9g|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 38g||13%|
|Dietary Fiber 7g||28%|
|Vitamin A 20%||Vitamin C 260%|
|Calcium 15%||Iron 20%|
|Vitamin K 180mcg||Potassium 978mg|