Easy Broccoli Salad
a crunchy and creamy salad
Servings 8 servings
Calories 393kcal
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: 393kcal | Carbohydrates: 25g | Protein: 11g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 210mg | Potassium: 672mg | Fiber: 10g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 61mg | Calcium: 107mg | Iron: 2mg