Sherry Robbin's Broccoli-Strawberry Salad

Millions of people will gather during the holidays to enjoy time with loved ones and a delicious holiday dinner. We reached out to our volunteers to get some of their favorite recipes to share with you. With cooking being the number one cause of home fires, check out these Red Cross fire safety steps: https://rdcrss.org/41hXvgS

Here’s a recipe for broccoli-strawberry salad from Sherry Robbins, who has been a Red Crosser for more than 30 years:

BROCCOLI-STRAWBERRY SALAD

6 cups Fresh Broccoli Florets 

2 cups Fresh Strawberries

¾ cups Dry Roasted Peanuts

1 cup Carrots (julienne style)

½ cup Diced Red Onion

1 cup Golden Raisins

Dressing:

1 cup Mayo

½ cup Powdered Sugar

2 Tbsp Cider Vinegar

Mix mayo, powdered sugar and vinegar until sugar is dissolved.  Mix all other ingredients into a large bowl.  Pour the dressing over and mix all together right before serving.   (I like to double the dressing just to make sure I have enough.)

NOTE:  There are many variations to this recipe…you can use regular sugar instead of powdered sugar, grapes instead of raisins, red wine vinegar instead of apple cider vinegar, cashews or pine nuts instead of peanuts.  If you are watching sugar-intake or someone is diabetic, you can substitute Splenda.