Blue Ribbon Broccoli Salad by Lillian Knepp

Lillian won $500 on this recipe at the Dixie Classic Fair! She is just in high school. It's easy and great year around.

Serves 6 people

INGREDIENTS

  • 4 cups broccoli florets

  • 3/4 cup dried cranberries

  • 3/4 cup chopped walnuts

  • 3/4 cup Colby Jack cheese

  • 1/2 cup shredded carrot for garnish

  • 1 cup Dreamy Creamy Vinaigrette

INSTRUCTIONS

  1. Cut fresh broccoli off stem and into small florets. In a large mixing bowl, mix broccoli, dressing, cranberries, cheese and walnuts. Pour in serving bowl and garnish with shredded carrots or extra cheese.

Kissie Stroup