Taste of Today Recipes

Taste of Today Recipes

Spring Salad Ideas

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    NEWSLETTERS

    TK
    NBC Connecticut

    • 2 cups Broccoli florets   
    • 2 tablespoons red onion, finely minced 
    • 2 tablespoons Maple coated Pecans  
    • 2 oz. Grilled Chicken, diced  
    • 1 tablespoon raisins    
    • 1 tablespoon honey    
    • 1 teaspoon Dijon Mustard  
    • 2 oz. White Rice Wine Vinegar 
    • 1 oz. Olive Oil  

    Combine the broccoli, minced red onion, maple-coated nuts, grilled chicken, and raisins. Toss well.  In a small bowl combine the honey, Dijon mustard and white wine rice vinegar. Using a whisk, slowly add the olive oil to the honey mustard and whisk vigorously. Pour the dressing over the broccoli and mix well.