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Easy Broccoli Salad
a crunchy and creamy salad
Course
Salad
Cuisine
American
Keyword
broccoli, salad
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
servings
Calories
393
kcal
Author
Emma Chapman
Ingredients
6
cups
broccoli
600 grams
1
cup
dried cranberries
5 ounces
½
cup
sliced almonds
2 ounces
Dressing
1
shallot
1
cup
mayo
3
tablespoons
apple cider vinegar
1
tablespoon
honey
1
teaspoon
dijon mustard
⅛
teaspoon
cayenne
salt and pepper
to taste
Instructions
Prepare the broccoli by washing then chopping off excess steams/stalks and chopping the rest into small pieces.
In a large mixing bowl, combine the broccoli with the dried cranberries and almonds.
Finely chop the shallot.
In a small mixing bowl, stir together the shallot, mayo, apple cider vinegar, honey, dijon, and cayenne.
Taste and add salt and pepper as needed.
Pour the dressing into the large mixing bowl and stir so everything gets well coated in the dressing. Serve immediately.
Notes
You can store leftover broccoli salad in a well sealed container in the refrigerator for at least 2-3 days after it's made.
Nutrition
Calories:
393
kcal
|
Carbohydrates:
25
g
|
Protein:
11
g
|
Fat:
29
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
15
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
0.1
g
|
Cholesterol:
12
mg
|
Sodium:
210
mg
|
Potassium:
672
mg
|
Fiber:
10
g
|
Sugar:
4
g
|
Vitamin A:
458
IU
|
Vitamin C:
61
mg
|
Calcium:
107
mg
|
Iron:
2
mg