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BROCCOLI SALAD

Skill Level: Beginner
Total Time: 75 minutes
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 each Broccoli head, large, cut into florets and pieces
  • 1 cup Dried cranberries or raisins
  • 1 cup Pecans, toasted and chopped
  • 2 T. Sunflower seeds
  • 2 T. Honey, local
  • ½ T. Red wine vinegar or Champagne vinegar
  • ½ tsp. Dijon mustard
  • 1/3 cup Olive oil
  • ¼ tsp. Salt
  • 1 pinch Ground black pepper

Method
 

  1. Add chopped broccoli, cranberries, pecans and sunflower seeds to a medium mixing bowl.
  2. In a small bowl, add honey, vinegar and Dijon mustard. Stir with a whisk.
  3. Continue to stir with a whisk and slowly pour in olive oil. Whisk until well combined. This should be a slightly thicker vinaigrette because of the honey.
  4. Season dressing with salt and pepper. Whisk.
  5. Pour dressing over the broccoli mixture and stir until everything is evenly coated.
  6. Keep broccoli salad in the fridge for 45-60 minutes to marinade and allow the broccoli to soften.
  7. Enjoy!

Notes

Servings: 4
Serving Size: ¾ to 1 cup raw
Nutrition Information: Broccoli is rich in vitamin C, fiber, vitamin K, folate and more. This salad is the perfect refreshing side dish to any main protein and starch. Gluten-free, dairy free.