Description
A vibrant and crunchy broccoli salad featuring fresh broccoli, dried cranberries, tangy lemon dressing, toasted almonds, and sharp cheese, perfect as a refreshing side dish.
Ingredients
Scale
Dressing
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon white wine vinegar
- 1 tablespoon mayonnaise
- 2 tablespoons minced shallots
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- Kosher salt to taste
- Freshly cracked black pepper to taste
Salad
- 1 lb broccoli (chopped into bite size pieces)
- 1/4 cup dried cranberries
- 1/4 cup Manchego cheese (diced; can substitute sharp cheddar or feta)
- 1/4 cup toasted almonds (chopped)
Instructions
- Prepare the dressing: In a small bowl, whisk together lemon juice, white wine vinegar, mayonnaise, minced shallots, Dijon mustard, and honey until combined. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing emulsifies. Season with kosher salt and freshly cracked black pepper to taste.
- Toss the salad: In a large bowl, combine the chopped broccoli, dried cranberries, diced cheese, and chopped toasted almonds. Pour the dressing over the salad and toss well to coat all ingredients evenly.
- Rest before serving: Let the salad sit for a few minutes to allow the flavors to meld together, if desired. Serve chilled or at room temperature.
Notes
- For a different flavor profile, substitute almonds with toasted walnuts or pecans.
- Use sharp cheddar or feta cheese if Manchego is unavailable.
- Allowing the salad to rest enhances the melding of flavors, but it can also be served immediately.
- Make sure to chop the broccoli into bite-sized pieces for easy eating.
- To reduce fat, you can reduce or omit the mayonnaise and use less olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 226 kcal
- Sugar: 7 g
- Sodium: 79 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.01 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 6 mg
