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I had a broccoli, bacon, and cheese salad posted here until I found a delicious, healthier version of the same dish.
This “Revamped” Broccoli Salad recipe has a creamy, tangy dressing that coats crisp broccoli florets, chewy dried cranberries, sharp red onion, and toasted walnuts, making it just as addicting as the last recipe, but so much fresher and lighter! Even salad scoffers will love it. It comes together quicker too, with less ingredients-(no bacon, cheese or sugar), making it an easy meal prep on weeknights, or whenever.
Make sure to cut the florets into bite-sized pieces and to dice the stems. The small pieces will soften more and soak up the dressing better. You’ll want to double the dressing if making a larger batch. Store leftovers in an airtight container in the fridge for up to 3 days, (It gets better the longer it sits).
Broccoli is bursting with vitamin C and a lot of fiber and boasts more protein than most other vegetables making it a nutrient dense food.
Tip: A few hours or a day in the fridge gives the broccoli a chance to soften and soak up the dressing’s punchy flavor.
Reviews:
COOK TIME 20 minutes
Course salad, Side
Cuisine American, Gluten Free, Lactose free, Vegetarian
Serving 12, 6 people
Ingredients:
| 1. | 1 lb broccoli florets (chopped into 1/2 " pieces) |
| 2. | 1/4 cup or less of red onion diced |
| 3. | 1/4 cup dried cranberries |
| 4. | 1/4-1/3 cup toasted chopped walnuts (could use sliced almonds) |
Creamy Tangy Dressing
| 1. | 3 tablespoons Vegenaise Mayo (substitute: Avocado Mayo) |
| 2. | 3 tablespoons EVO |
| 3. | 1.5 tablespoons apple cider vinegar |
| 4. | 2 teaspoons Dijon mustard |
| 5. | 2 teaspoons raw organic honey |
| 6. | 1/2 -1 teaspoon minced garlic |
| 7. | 1/4 teaspoon Hymalayan salt |
Directions:
Toast Walnuts.
Toast walnuts in a dry pan on medium heat for 2-5 minutes. Keep your eye on them so they don’t burn.
Transfer nuts to plate set aside to cool.
Prep Salad Ingredients.
Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Remove any woody or course parts from the stem first. Add chopped broccoli to large bowl.
Dice red onion. Add to broccoli bowl.
Chop nuts to desired size. Add to broccoli bowl.
Prepare Salad Dressing.
In a smaller bowl, whisk together the olive oil, mayo, apple cider vinegar, dijon mustard, honey, garlic, and salt.
Combine All Ingredients.
Add dried cranberries to bowl with broccoli, onion and nuts. Fold dressing into dry ingredients, blending well, until everything is covered.
Serve immediately or refrigerate in airtight container until ready to eat.
Notes:
Broccoli is a cruciferous vegetable. Cruciferous vegetables can cause gas which creates bloating for some people, especially those with a leaky gut.
Recipe submitted by Emy Breitenwischer.
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