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!
Sending this salad in your child's lunch? Read here as I break some common school-lunch myths!
Ingredients:
2 crowns of broccoli, cut into bite-sized florets
1/2 red onion, minced
handful of dried cranberries
handful of pecans, chopped
Dressing:
1/2 cup mayonnaise
1 tbsp apple cider vinegar
2 tbsp sugar
lemon, zested
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
Love broccoli? Try this super easy Broccoli Cheddar Soup or my recipe for scrumptious Broccoli Bacon Salad!
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