Simple Broccoli Salad 🥦

[potatohead101]

Hey guys, just a heads up that this Broccoli Salad recipe might not be the best for folks with sensitive tummies 'cause it's got a lot of raw veggies and stuff. But for the rest of y'all, it's a tasty and refreshing dish, especially for hot summer days! Enjoy responsibly!

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144.2 kB

INGREDIENTS:
Salad

• 1 pound broccoli florets, thinly sliced and then roughly chopped
• ½ cup raw sunflower seeds or slivered almonds
• ½ cup finely chopped red onion
• ½ cup grated sharp cheddar cheese (optional)
• ⅓ cup dried cranberries or dried tart cherries, chopped

Honey mustard dressing

• ⅓ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon fine sea salt

INSTRUCTIONS:​

Step 1: Heat a medium skillet over medium heat and add the sunflower seeds. Cook them, stirring regularly (be cautious, they can easily burn), until they start to turn golden brown, about 5 minutes. Transfer the toasted seeds to a large serving bowl.
Step 2:Into the same serving bowl, add the chopped broccoli, onion, cheese, and cranberries. Set aside.
Step 3: In a 1-cup liquid measuring cup or small bowl, mix together the olive oil, vinegar, mustard, honey, garlic, and salt until well combined.
Step 4: Pour the prepared dressing over the salad and toss until the broccoli is lightly coated. It's recommended to let the salad sit for at least 20 minutes, preferably overnight in the refrigerator, for the flavors to meld.
Step 5ortion the salad into individual bowls and serve. Any leftovers can be stored covered in the fridge for 3 to 4 days.


Bon appétit, and happy cooking!

 

[yunggunna]

Simple broccoli salad? Whip up this easy and refreshing dish by combining fresh broccoli florets with crispy bacon, dried cranberries, and a creamy dressing made from mayo, vinegar, and a touch of sugar - a flavorful and nutritious side dish that's perfect for picnics, barbecues, or any occasion!

 

[AOKN]

Oh, thank you for the broccoli salad recipe! It sounds amazing with all those yummy flavors!

 

[johnlloyd]

Hey guys, just a heads up that this Broccoli Salad recipe might not be the best for folks with sensitive tummies 'cause it's got a lot of raw veggies and stuff. But for the rest of y'all, it's a tasty and refreshing dish, especially for hot summer days! Enjoy responsibly!

1500×1000
144.2 kB
View attachment 3774

INGREDIENTS:
Salad

• 1 pound broccoli florets, thinly sliced and then roughly chopped
• ½ cup raw sunflower seeds or slivered almonds
• ½ cup finely chopped red onion
• ½ cup grated sharp cheddar cheese (optional)
• ⅓ cup dried cranberries or dried tart cherries, chopped

Honey mustard dressing

• ⅓ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon fine sea salt

INSTRUCTIONS:​

Step 1: Heat a medium skillet over medium heat and add the sunflower seeds. Cook them, stirring regularly (be cautious, they can easily burn), until they start to turn golden brown, about 5 minutes. Transfer the toasted seeds to a large serving bowl.
Step 2:Into the same serving bowl, add the chopped broccoli, onion, cheese, and cranberries. Set aside.
Step 3: In a 1-cup liquid measuring cup or small bowl, mix together the olive oil, vinegar, mustard, honey, garlic, and salt until well combined.
Step 4: Pour the prepared dressing over the salad and toss until the broccoli is lightly coated. It's recommended to let the salad sit for at least 20 minutes, preferably overnight in the refrigerator, for the flavors to meld.
Step 5ortion the salad into individual bowls and serve. Any leftovers can be stored covered in the fridge for 3 to 4 days.


Bon appétit, and happy cooking!

I always mix in a bit of dried cranberries for a touch of sweetness. Works great, though it’s optional!

 

[ChocoJay]

Sounds super tasty and healthy! Can’t wait to try it!