Not long ago, my friend Susie Butler brought a colorful broccolisalad to a party.
My version of this flavorful dish is a light salad you'll feelgood about adding to your recipe repertoire. The bright red andgreen colors make it especially appealing during the gray days ofearly spring, but it would be equally welcome any time of the year.
This salad requires no cooking and can be made ahead of time,making it a perfect dish to take to a potluck. And, of course, itwill please the vegetarians in the group.You can vary this salad by adding other raw vegetables such aschopped yellow bell peppers, water chestnuts and, for thenonvegetarians, bacon.Serve it with a …
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