Neighbors have been a big part of our lives since we moved away from family as newlyweds. It wasn’t a choice, it was the job. We’ve moved numerous times in our 25+ years of marriage and we’ve had the good fortune to have great neighbors that were friends and family to us, not just neighbors.
When Kelly & Andrew were 6 & 3 years old, we moved from Connecticut (leaving behind wonderful neighbors) to the Northwest suburbs of Chicago, known to locals as Chicagoland. It was a newer neighborhood. Many of the families had young children. It was perfect for our needs at that time in our lives. We quickly became close friends with 4 other families in the neighborhood whose kids were of similar ages. Over the 16 years we spent there, our 5 families did so many things together! Cookouts, game nights, camping, sports, sleepovers, vacations, holidays, concerts, school events, and the list continues. Food was usually involved when this group got together!
The 4th of July was always an event for our group. It started with fireworks at the lake beach on the 3rd and continued on the 4th with a cookout where everyone contributed something. We usually contributed some sort of dessert and a side dish. I tried this broccoli salad out long ago at a 4th of July cookout with our Chicagoland neighbors after having it at a local restaurant. It still fits the bill for get togethers with family and friends!
Broccoli & Apple Salad (8 servings)
Dressing:
- 1/2 cup light mayonnaise
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons red wine vinegar
- 3/4 teaspoon dill weed
Salad:
- 3 cups broccoli florets
- 2 chopped Granny Smith apples
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup chopped red onion
- 1 cup cashews
Steam the broccoli florets for 3 minutes so that they retain most of their crunch. Mix the broccoli, apples, carrots, cranberries and onion together in a large bowl. Set aside.
Steam the broccoli for just a few minutes to keep it crunchy!
Mix the mayonnaise, sugar, vinegar and dill weed together in a small bowl with a whisk until it is well blended.
The dressing gets a kick from the red wine vinegar & the dill.
Pour the dressing over the salad. Chill the salad for at least one hour.
Toss the fruits & veggies with the dressing, add some cashews & dig in!
Add the cashews to the salad just before serving. Refrigerate any leftovers.
Celebrating with good friends is one of life’s greatest pleasures! ~Linda
Broccoli & Apple Salad (8 servings)
Dressing:
- 1/2 cup light mayonnaise
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons red wine vinegar
- 3/4 teaspoon dill weed
Salad:
- 3 cups broccoli florets
- 2 chopped Granny Smith apples
- 1 cup shredded carrots
- 1/2 cup dried cranberries
- 1/2 cup chopped red onion
- 1 cup cashews
Steam the broccoli florets for 3 minutes so that they retain most of their crunch. Mix the broccoli, apples, carrots, cranberries and onion together in a large bowl. Set aside.
Mix the mayonnaise, sugar, vinegar and dill weed together in a small bowl with a whisk until it is well blended.
Pour the dressing over the salad. Chill the salad for at least one hour.
Add the cashews to the salad just before serving. Refrigerate any leftovers.