Vegetable from the brassica family include broccoli, brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, mustard, rutabaga, and turnip.

Broccoli Salad

3 cups broccoli florets
1 cup raisins or dried
cranberries
8 slices bacon cooked
and crumbled
½ cup diced red onion
½ cup nuts – peanuts,
pecans, walnuts –
broken into pieces
Mix all ingredients in
large and set aside.

Dressing
2 Tbsps. sugar
1 Tbsp. apple
cider vinegar
¾ cup mayo
or plain yogurt

Dissolve sugar in vinegar. Stir in yogurt or mayo until well blended. Pour dressing over broccoli mixture and stir.

Colorful Kale

In a large pan, sauté over medium heat 6 cups chopped kale and one clove minced garlic in 2 tablespoons olive oil for 10 minutes. Stir constantly.
Add to kale
¾ cup corn
(canned is fine

if drained)
½ cup chopped
red sweet pepper
¼ cup water
½ teaspoon salt
¼ teaspoon pepper

Mix well with kale. Cook 10 minutes and serve.

Chinese Napa Cabbage Salad

Contributed by Pam Edwards

1 (3 ounce) package
chicken flavored ramen
noodles
1/4 cup butter
1/2 cup sesame seeds,
toasted
1/2 cup blanched slivered
almonds
1 large head napa
cabbage, shredded
6 green onions, chopped
1/4 cup vegetable oil
1/4 cup rice wine vinegar

1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar

Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.

Make the dressing by whisking together the veg- etable oil, rice vinegar, soy sauce, sesame oil, and sugar. Pour over salad, toss and serve.