Broccoli Craisin Salad
User Reviews
5
Broccoli Craisin Salad
Description
This Broccoli Craisin Salad uses fresh broccoli heads trimmed into bite-sized florets that are briefly steamed until tender-crisp, preserving their bright green color. The florets are cooled and drained to avoid watery salad. Toasted sunflower seeds add a nutty crunch alongside sweet dried cranberries (craisins) and chopped green scallions that contribute mild onion notes. The dressing blends mayonnaise with tangy white balsamic vinegar and sugar, adjusting sweetness to personal taste.
The salad is mixed thoroughly and refrigerated for at least two hours, permitting flavors to combine and soften the broccoli slightly without losing texture. It offers a pleasing mix of textures and a balance between sweet, creamy, and bright acidic notes. This side is a versatile addition to picnics, potlucks, or casual meals where a non-leafy vegetable salad is desired.
If gluten-free ingredients are used for the mayonnaise and vinegar, the salad accommodates gluten sensitivities. The simplicity of the recipe allows easy adjustment of sweetness or acidity levels to suit different palates.
Ingredients
- 3 pounds broccoli (about 4 heads)
- 1/2 cup sunflower seeds
- 1/2 cup craisins
- 8 scallions green part only, chopped into small rings
- 1/2 cup mayonnaise (use a vegan mayonnaise to make recipe vegan)
- 1 1/2 tablespoons white balsamic vinegar (gluten free note below)
- 1 tablespoon sugar (you may substitute any preferred sweetener, less or more to taste)
Instructions
- Remove stems from the broccoli heads and chop them into smaller bite-size florets. Pour 1/2 cup of water into a medium pot and bring to a boil. Add broccoli pieces to the pot and cover. Steam the broccoli for 4-5 minutes until bright green and tender-crisp.
- Remove broccoli pieces from the pot with a slotted spoon and place them on two layers of paper towel, allow them to drain and cool completely.
- Toast the sunflower seeds in a skillet over medium heat until lightly browned.
- Place the broccoli florets, craisins, scallions, and toasted sunflower seeds in a large mixing bowl.
- In a small mixing bowl, whisk together the mayonnaise, vinegar, and sugar. Add sugar (or preferred sweetener) last, adding a teaspoon at a time until the dressing is sweet enough for your taste.
- Pour dressing over the broccoli mixture. Toss to coat the broccoli evenly with the dressing and thoroughly mix all ingredients.
- Refrigerate for at least 2 hours to allow flavors to marinate. Flavors improve with time. Serve chilled.
Notes
- Use certified gluten-free mayonnaise and white balsamic vinegar to make this salad suitable for gluten-free diets.
- Adjust sugar amount in the dressing gradually to achieve preferred sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 5mg | 2% |
| Sodium | 148mg | 6% |
| Potassium | 624mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 154.1mg | 171% |
| Calcium | 95mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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