1 cup of chopped broccoli
1 cup chopped cauliflower
1 cup of chopped carrots
1/2 cup cranberries
1/2 cup of diced dried apricots
1/2 cup of cashews
1/2 cup light mayonnaise
1 tablespoons white vinegar
1/8 cup sugar
Salt and freshly ground black pepper
Cut the broccoli, cauliflower and carrots into bite-size pieces.
Place in a large bowl. Add the cranberries, apricots and cashews.
In a small bowl, combine the remaining ingredients, stirring well.
Add to crudite mixture and toss gently.
ga(‘create’, ‘UA-72597024-1’, ‘auto’);
Yield: Serves 6
2 butternut squash ,halved lengthwise, seeded
2 tablespoons vegetable oil
2 cups thinly sliced onion
1 tablespoon golden brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, coarsely chopped
5 cups low-sodium chicken broth
Preheat oven to 375°F. Oil baking sheet. Place squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. Using paring knife, remove peel from squash; discard peel. Cut squash into 2-inch pieces.
Heat oil in heavy large pot over medium-low heat. Mix in onion, brown sugar, ginger, and garlic. Cover pot and cook until onion is tender, about 15 minutes. Add squash and 5 cups chicken broth. Bring to boil. Reduce heat to medium-low. Cover and simmer 10 minutes.
Working in batches, purée soup in blender.
Return soup to pot. Season soup with salt and pepper. Bring to simmer, ladle into bowls.