This salad was inspired by a co-worker who brought it to work a few weeks ago. I love the crunchy raw broccoli with the bite of red onion, crunchy pecans, and sweet dried cranberries. I didn't use a lot of measurements in this salad, because I think it is pretty much a no brainer-just throw the broccoli in a salad bowl, add a little onion, then a handful or two of each of the nuts and cranberries. Try this in your kid's lunch box, with Easter dinner, or for tomorrow's dinner!
2 crowns of broccoli, cut into bite-sized florets
1/2 red onion, minced
handful of dried cranberries
handful of pecans, chopped
1/2 cup mayonnaise
1 tbsp apple cider vinegar
2 tbsp sugar
Mix the dressing ingredients together in a bowl. Zest the lemon into it, then cut in half and squeeze the juice from one of the halves into the bowl. Stir well.
In a large bowl, combine the salad ingredients and toss with the dressing. I never add it all right away, but rather add some, mix, and then see if I need more. You may not need all the dressing, or if you like things with more sauce, you just might.
Makes about 4 servings