recipes

Rhonda Hall Ingredients 3/4 cup Daisy Light Sour Cream 1/4 cup low fat buttermilk 2 teaspoons lemon juice 1 small clove garlic, minced 1/2 teaspoon salt 2 tablespoons sliced green onions 2 cups cauliflower florets 2 cups broccoli florets 1/2 cups matchstick-cut carrots 1/4 cup chopped red onion 1/4 cup chopped red bell pepper 1/3 cup dried cherries 1/3 cup sliced toasted almonds Directions Whisk sour cream, buttermilk, lemon juice, garlic, and salt in a small bowl; stir in the green onions. Set aside. Blanch the cauliflower florets in a large pot of boiling water for 2 minutes or until crisp-tender; remove with a slotted spoon to a bowl of ice water to cool. Add the broccoli florets to the boiling water; boil for 1 minute or until crisp-tender and cool in ice water. Drain the cauliflower and broccoli; pat dry. Toss in a large bowl with the carrots, onion, and bell pepper; stir in the dressing. Cover and refrigerate at least 1 hour before serving. Serve sprinkled with cherries and almonds before serving. Tip: To toast almonds, place on a microwave-safe plate and microwave on high in 1-minute intervals for 3 to 5 minutes, stirring frequently.