Broccoli and Grape Salad | Ep. 33 | Cooking in the Community Kitchen

Judy is joined by guest, Nicole Little, from the Calgary Produce Marketing Association (CPMA). The ladies discuss awesome seasonal recipes, how CPMA and the Community Kitchen work together and the upcoming Fall Harvest Sale which will support CKP and the Alberta Children's Hospital. A conversation and recipe you do not want to miss! Thanks for watching and ENJOY! *Please note - the dates for the 2023 Fall Harvest Sale are on September 9th and 10th.

Community Kitchen is a non-profit organization that focuses on education and nutrition. Cooking in the Community Kitchen showcases simple recipes with a featured ingredient from the Good Food Box.

Ingredients

Broccoli and Grape Salad

  • 3-4 cups of broccoli chopped into flowerets

  • 2 cups of chopped seedless grapes

  • 1/2 pound crisp cooked bacon, chopped

  • 1/2 cup of toasted slivered almonds

  • 3-4 green onions chopped fine

Dressing

  • 1 cup mayonnaise

  • 1/2 cup sugar

  • 3 tbsp. white vinegar

  • 2 tsp. curry powder

Preparation

Broccoli and Grape Salad

Mix ingredients for dressing. Once mixed, can be stored in the fridge for a few days.

In a large bowl, add the broccoli, grated, slivered almonds, bacon and green onions.

Dress salad right before serving. Can be stored in fridge for a few days as well. Travels well for picnics or back to school lunches. Enjoy!

Brittney Nordin