Yield: 8 servings.
4 cups fresh broccoli florets
2 cups fresh cauliflower florets
1 cup raisins
3 green onions, sliced
1 cup Duke’s mayonnaise
2 tablespoons apple cider vinegar
2 teaspoons sugar
½ teaspoon salt
1 cup salted sunflower seeds, hulled
In a large bowl, combine the broccoli, cauliflower, raisins, and onions. In a small bowl, whisk together the mayonnaise, vinegar, sugar, and salt, until the sugar has dissolved. Pour the dressing over the broccoli-cauliflower mixture; toss to coat. Refrigerate for at least 2 hours. Toss in sunflower seeds before serving.
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Eat, shop, learn, and celebrate what North Carolina has to offer this month.
In North Carolina, Thanksgiving pies — pecan, apple, sweet potato, pumpkin — have deep roots in farms from the mountains to the Coastal Plain. When bakeries wrap these homegrown ingredients in a buttery crust, pie makes perfect.
Happy fall, y’all! We’re celebrating the season with a North Carolina-themed jack-o’-lantern carve-off — and we want to see your skills! Find out how to enter our Instagram giveaway.
Give thanks for pie! Creamy chocolate walnut; sweet potato covered in a buttery, crunchy topping; classic, custardy pumpkin — these favorites are fit for a feast.
