A Year-Round Guide to Franklin and Nantahala

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

Madison County Championship Rodeo

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

Rosemary and Goat Cheese Strata

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

Broccoli & Cauliflower Salad

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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This story was published on Mar 27, 2018

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.