Broccoli SaladPosted: February 27, 2016
Earth Fare has organic broccoli on sale for 99¢ per pound right now. I won’t lie, I’m a little more excited about it than I should be. Broccoli wasn’t a favorite as a kid, but I just love it now. So far, I have made a couple of different soups and a stir-fry featuring broccoli. I also made this salad.
Recipes for Broccoli Salad often feature lots of mayonnaise. It’s no secret that I am not a mayo fan. The slightly sweet vegan dressing in this recipe is a perfect replacement for a mayonnaise-based dressing. Not only is it lower in calories, it also doesn’t mask the flavors of the fresh ingredients. This salad is not drowning in dressing. You could double the dressing recipe if you would like a bigger dressing to salad ratio.
1 large bunch of broccoli (about 2 big stalks), washed, and cut into bite-size florets (save the stalk for something else)
1 large apple (I prefer Fuji or Honeycrisp), cored and chopped
1/4 cup Craisins (dried cranberries)
1/4 cup sliced almonds (or pecans, walnuts, or sunflower seeds)
1 tablespoon Dijon mustard
1 tablespoon sugar
4 tablespoons white wine vinegar
salt and pepper, to taste
1 tablespoon canola oil
Combine the broccoli florets, chopped apples, Craisins, and sliced almonds in a bowl.
In a small bowl, whisk together the Dijon mustard, sugar, white wine vinegar, salt, and pepper. Slowly whisk in the canola oil. Alternatively, shake the dressing ingredients together in a sealed Mason jar.
Pour the dressing over the broccoli salad and toss to combine. Refrigerate until ready to serve.
This salad keeps up to 3 days in the fridge.