Here’s where we share some of our partner’s dishes, our own tasty adventures around town and maybe a fun recipe!

…a recipe is only a theme, which an intelligent cook can play each time with a variation. —–Madam Benoit

Nutty Fresno Broccoli Salad
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1 Fresno broccoli head, trimmed and chopped (stems to crown)
1 small red onion, diced
¼ cup Fresno raisins
½ cup Fresno Co. Almonds, sliced or slivered

½ cup olive oil mayonnaise
½ cup Greek yogurt (plain)
3 Tbsp. sugar or honey
¼ cup water

Assemble all of the salad ingredients onto a large plate or patter and set aside.

For the dressing, in a large bowl, whisk the dressing ingredients together. Adjust the water amount to your preferred viscosity of the dressing. We suggest letting the dressing sit about 10 minutes to allow the sugar to dissolve and the flavors meld.

Using a spatula, mix the salad ingredients (broccoli etc) into the dressing bowl. Continue tossing together until well blended and the broccoli seems coated with the dressing. Chill well before serving.

Forks up and enjoy your broccoli from Fresno County!

Nutritional information source:
221 calories per serving

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