My Mom was a fantastic cook and Summer salads were one of her many specialties. I'm in the process of making a cookbook with all of her best recipes made vegan. Challenging but not impossible. This salad was not to difficult to make vegan, just a few small changes.
Making this brings back bittersweet memories of Summer BBQ's at my parents beautiful home.
This salad does not keep well, so do not make ahead of time. If you need to make ahead, don't add the cashews and the bacon(vegan) until right before serving. Don't worry about leftovers, there will be none!
I hope you enjoy this as much as I always have.
What you will need
1 head of broccoli chopped into bite size pieces
½ half of a medium red onion diced
1 package of vegan bacon made crispy and diced
¼ – ½ cup of craisens
¼ – ½ cup of cashews
1 small can of diced water chestnuts
½ cup of cane sugar
2 tbsp of apple cider vinegar
1 cup vegan mayo
pepper to taste
I don't believe you'll need any salt because of the bacon.
Combine all the ingredients for the salad except for the bacon in a large serving bowl, mix together.
Combine all ingredients together for the dressing and whisk together well until sugar is dissolved.
Add dressing to the salad and mix well. Add bacon reserving a small amount to garnish the top. Mix well and add garnish to the top. Serve immediately.
Take care of you,
Tina, Daisy, and Max