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This pasta salad is delicious right away, but you can make it up to 6 hours ahead of time for your convenience
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that started in the Edo period (1603-1867) and gradually became more widespread in the 18th century
With a creamy ranch base, classic taco spices, pickled jalapeos, fresh herbs and lime juice this dressing adds a tangy, cheerful flavor to anything you drizzle it over or dip into it
Ingredients For the Broccoli: 4 Cups Broccoli Florets, finely chopped 1 Cup Purple Cabbage, finely chopped 6 Slices Cooked Bacon, finely chopped Red Onion, finely diced Cup Raw Cashews, finely chopped Cup Parmigiano Reggiano, freshly grated For the Honey Dijon Vinaigrette Cup Olive Oil 3 Tablespoons Dijon Mustard 2 Tablespoons Honey 1 Tablespoon Apple Cider Vinegar 2 Cloves Garlic, mashed Teaspoon Kosher Salt Teaspoon Ground Black Pepper Instructions To make this broccoli, start by preparing the dressing
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