Broccoli Salad
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5.0
57 reviews
Excellent
Broccoli Salad
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This creamy broccoli salad combines tender-crisp florets, toasted sunflower seeds, and dried cranberries, all tossed in a sweet and tangy dressing.
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Ingredients
- ¾ cup Greek yogurt full-fat
- ¼ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 pounds broccoli cut into florets (about 8 to 9 cups florets)
- ½ tablespoon olive oil
- ½ cup raw sunflower seeds
- ½ teaspoon smoked paprika
- 1 cup dried cranberries
- ¼ cup red onion diced
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Instructions
- In a large bowl, whisk together yogurt, mayonnaise, honey, apple cider vinegar, salt and pepper. Set aside in the fridge.
- Bring a large pot of water to a boil. Set up an ice bath and line a rimmed sheet pan with a clean tea towel or paper towels. Add the broccoli to the boiling water and cook for 3 to 5 minutes, or until bright green and crisp tender. Transfer the broccoli to an ice bath with a slotted spoon. Once cool, drain thoroughly and transfer to the prepared sheet pan. Pat the broccoli to remove as much excess moisture as possible and use a salad spinner if possible to ensure it’s dry.
- In a small skillet over medium heat, heat olive oil. Add sunflower seeds and smoked paprika and toast for 2 to 3 minutes. Remove from heat and let cool, then add to the bowl with the chilled dressing along with the broccoli, cranberries and red onion. Toss to combine, then chill for about 1 hour before serving.
Equipments used:
Notes
- Storage: Store broccoli salad in an airtight container in the refrigerator for up to 5 days.
- Tips:
- Don't overcook broccoli. To achieve the perfect balance of crispness and tenderness, blanch the broccoli for just a few minutes, being careful not to overcook it. You still want it to retain the vibrant green color and crisp texture, so keep your eye on it.
- To achieve the perfect balance of crispness and tenderness, blanch the broccoli for just a few minutes, being careful not to overcook it. You still want it to retain the vibrant green color and crisp texture, so keep your eye on it.
- Dry broccoli well. The dressing will not adhere to the broccoli if there is any moisture left so make sure it is dried well before tossing. Use a salad spinner to get the broccoli fully dry and let it air dry for a few minutes.
- The dressing will not adhere to the broccoli if there is any moisture left so make sure it is dried well before tossing. Use a salad spinner to get the broccoli fully dry and let it air dry for a few minutes.
- Chill the salad. Allow the salad to chill in the refrigerator for at least an hour before serving for the flavors to develop overtime.
- Allow the salad to chill in the refrigerator for at least an hour before serving for the flavors to develop overtime.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
36g
(12%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
5mg
(2%)
Sodium
310mg
(13%)
Potassium
573mg
(16%)
Fiber
6g
(24%)
Sugar
24g
(48%)
Vitamin A
946IU
(19%)
Vitamin C
122mg
(136%)
Calcium
107mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 5mg | 2% |
| Sodium | 310mg | 13% |
| Potassium | 573mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 24g | 48% |
| Vitamin A | 946IU | 19% |
| Vitamin C | 122mg | 136% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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