Cooked - Broccoli Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Broccoli Salad

8.0

2 heads broccoli (about 1½ pounds; cut into small florets and stem chopped into small pieces)

½ red onion (finely chopped)

½ cup dried cranberries

¼ cup almonds (chopped and toasted)

¼ cup seeds (sunflower or pumpkin; toasted)

½ cup sun-dried tomatoes in oil (optional; chopped)

½ cup vegan mayo (or your favorite mayonnaise)

½ cup Greek-style yogurt

2 tablespoons apple cider vinegar (or more to taste)

1 tablespoon sugar (or maple syrup)

1 teaspoon salt

¼ teaspoon black pepper

DRESSING: In a small bowl, whisk ½ cup vegan mayo, ½ cup Greek-style yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1 teaspoon salt, and ¼ teaspoon black pepper. Set aside.
NUTS & SEEDS: Toast ¼ cup almonds and ¼ cup seeds in a small skillet for a couple of minutes or until they start to brown and pop. You can chop the almonds into smaller pieces if you like. Set aside.
BROCCOLI: Rinse, drain, and dry the broccoli, then cut it into small bite-size florets.You can also cut part of the stem into small pieces. Peel the outer part of the stem if it's woody.
SALAD: To a large mixing bowl, add chopped broccoli, chopped red onion, cranberries, toasted almonds and seeds, and chopped sun-dried tomatoes.
TOSS: Add the dressing and toss until well combined. Taste and adjust for salt.Serve or store in the fridge.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 114 weeks ago

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