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1/2 cup + 1 tablespoon E&V Honey Pear Vinaigrette 3 tablespoons mayonnaise 1/4 cup yogurt 4 cups broccoli crowns, finely chopped 8 ounce can sliced water chestnuts, chopped 4 tablespoons dried cranberries 4 slices bacon, cooked and crumbled Pepper to taste Preparation Instructions In a small bowl whisk together E&V Honey Pear Vinaigrette, mayonnaise and yogurt. In a large bowl add salad ingredients and toss with dressing mixture, pepper to taste. Serves 6 to 8 Tressa's Tip: This is a great recipe year round. Serve with summer barbecues or winter meals. |
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