Broccoli salad with almonds, cranberries and onions
This broccoli salad features crunchy broccoli, sweet dried cranberries, and nutty almonds, all coated in a creamy dressing with a hint of vinegar and sugar. It’s perfect for a light meal or as a refreshing side dish.
Cook time 0 min
Prep time 30 min
Ingredients:
2 spears broccoli1/2 cup almonds
1/3 cup dried cranberries
1/2 onion
1/3 cup mayonnaise salad dressing
2 tbsp vinegar
1 tbsp sugar
3 tbsp onion
Broccoli salad with almonds, cranberries, and onions is a refreshing and nutritious dish that combines the crunchiness of fresh broccoli with the sweetness of dried cranberries and the nuttiness of almonds. This recipe is perfect for a light lunch, a side dish for dinner, or a healthy snack. The creamy mayonnaise dressing adds a delightful richness, while a hint of vinegar and sugar balances the flavors beautifully.
Instructions:
- Start by washing the broccoli spears thoroughly. Then, finely chop them into small, bite-sized pieces.
- Peel the onion and finely chop half of it. Set aside the 3 tablespoons of chopped onion needed for later; you'll add this to the dressing.
- If your almonds are not already toasted, you can enhance their flavor by toasting them. Place the almonds in a dry skillet over medium heat. Stir frequently for about 5-7 minutes, until they are golden brown and fragrant. Let them cool slightly before roughly chopping them.
- In a large mixing bowl, combine the chopped broccoli, toasted and chopped almonds, dried cranberries, and the chopped half onion.
- In a separate small bowl, whisk together the mayonnaise salad dressing, vinegar, sugar, and the reserved 3 tablespoons of chopped onion. Mix until the sugar is fully dissolved and the dressing has a smooth consistency.
- Pour the dressing over the broccoli mixture in the large mixing bowl. Toss everything together until the ingredients are evenly coated with the dressing.
- For the best flavor, cover the bowl and let the salad chill in the refrigerator for at least 1 hour before serving. This will allow the flavors to meld together beautifully.
7. Enjoy!
- Once the salad has chilled, give it one last toss and serve it cold as a refreshing side dish.
Broccoli salad with almonds, cranberries, and onions is a versatile and delicious dish that can easily fit into your meal routine. It's quick to prepare, full of nutritious ingredients, and offers a perfect balance of flavors and textures. Whether served as a side dish or a light main course, this slaw is sure to become a favorite in your recipe collection.
Broccoli salad with almonds, cranberries and onions FAQ:
Store any leftover broccoli salad in an airtight container in the refrigerator. It can be kept for up to 3 days, but the texture may change as the ingredients absorb moisture.
Fresh cranberries are too tart for this salad. It's best to stick with dried cranberries to ensure the right sweetness.
You can substitute mayonnaise with Greek yogurt for a lighter option or a vegan mayonnaise if you're looking for a dairy-free alternative.
Chop the broccoli into small, bite-sized pieces, about 1-inch in size, so that they mix well with the other ingredients and are easy to eat.
Yes, feel free to add other ingredients like shredded carrots, celery, or chickpeas for additional flavor and texture.
Cooking Tips:
- For extra crunch, lightly toast the almonds before adding them to the slaw.
- Use fresh broccoli for the best texture and taste. If possible, choose organic broccoli spears.
- To save time, you can use pre-shredded broccoli slaw mix that's available in many grocery stores.
- In place of mayonnaise salad dressing, you can use Greek yogurt as a healthier alternative.
- Add a pinch of salt and pepper to the dressing for an extra burst of flavor.
- Let the slaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
6 ServingsCalories 100kcal
Protein 1.86g
Carbohydrates 8g
Fiber 1.37g
Sugar 5g
Fat 7g
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