A Salad Rooted in Friendship

As part of our 2026 Synod Assembly under the theme Rooted in God’s Story, we are creating a community recipe book — Rooted at the Table. Submit your recipe by Friday, May 1, 2026, and learn more here.

Submitted by Gail Turner (Faith Evangelical Lutheran Church, Phoenix)

This salad has stood the test of time—just like the friendship it came from.

Passed down through generations, it reflects the beauty of relationships that deepen over time. Like the salad itself, those connections only grow richer.

Broccoli-Cauliflower Friendship Salad

Ingredients

• 2-3 bunches Broccoli

• 1/2 head Cauliflower

• 1/2-3/4 cup red onion

• 3/4 cup celery

• 3/4 cup dried cranberries

• Dressing:

• 1 cup mayonnaise

• 2 tsp. Sugar

• 2 tsp. Vinegar (I prefer seasoned rice vinegar)

• 1 tsp horseradish (optional, & to taste)

Instructions

• Prepare the dressing to allow the sugar to dissolve in the mixture.

• Chop the raw Broccoli and Cauliflower to bite size, use the stems as well as the flowerettes.

• Chop onion and celery coarsely.

• Mix all veggies and cranberries in a large bowl.

• Pour dressing over all and mix thoroughly

• Refrigerate at least overnight. This salad keeps well!

Story

This recipe was given to my Mother about 50 years ago by one of her best friends of close to 50 years at that time. It has stood the test of time and changes, and like lasting friendships, the variety of tastes and textures complement each other, even getting better with some aging!