Hello everyone, You’re most welcome to my blog no1recipe. So, In this post, we tell you how to make Broccoli Salad.
This broccoli salad recipe is stylish! It’s healthy, too, thanks to the succulent honey-mustard vinaigrette (no mayo). This salad packs great for lunch and potlucks. It will be your new favorite!
Let’s megahit renew with my favorite broccoli salad recipe! It’ll be your new favorite, too.
This is the most stylish salad I’ve ever had. Why? It’s crisp, brickle, and fresh, which is exactly what I want broccoli salad to be.
It’s also seriously addicting, thanks to the sweet- and —savory combination of lately heated sunflower seeds, dried cranberries, and cheddar cheese.
I adopted the honey-mustard vinaigrette from my Brussels sow slaw, and it plays up raw broccoli’s stylish features. Who needs mayo when you have delicate and pungent honey-mustard dressing?
The Stylish Healthy Broccoli Salad
Standard potluck-issue salads include mayonnaise, sugar, and bacon, and you won’t find any of those then.
I included the usual cheddar cheese since my helper Mara loved it that way. The cheddar offers some delicate indulgence to the salad, which makes it a perfect transition food from rich vacation reflections to healthier options.
That said, if you’re pining a lighter salad, you’ll also enjoy the recipe without cheese.
Is broccoli salad good for you?
Yes! I count modest old broccoli to be a total superfood, and this salad is loaded with broccoli. Broccoli is a constituent of the cruciferous family of vegetables, which offer concentrated anti-inflammatory, anti-cancer heartiness benefits. Other members include cauliflower, cabbage, kale, and Brussels sprouts. Broccoli is also high in fiber and folate. Learn further about broccoli’s health advantages then.
Do you have to cook the broccoli for broccoli salad?
No, raw broccoli is fairly standard in salads. It doesn’t taste fully raw in this broccoli salad, since the vinaigrette breaks down the broccoli a bit. Hash up your broccoli boutonnieres into veritably small pieces, and you’ll have an irresistibly fresh salad.
Still, however, you can bleach the boutonnieres, If you detest raw broccoli. Add the boutonnieres to a pot of boiling water for 1 nanosecond also transfer the boutonnieres to an ice bath to halt the cuisine process. Drain the cooled broccoli well before using.
Still, potluck-friendly side salad, this is it, If you’re looking for an inseparable. I’ve enjoyed a big coliseum of it as a light mess, too. Please let me know how it turns out for you in the commentary!
Still, I’ve got you covered right then, If you’re looking for further pack-for-work options.
Here are the benefits of Broccoli Salad:
1. Rich in Vitamins and Minerals: Broccoli is a good source of vitamins C, K, and fiber, and contains minerals like potassium and manganese.
2. Cancer Prevention: Broccoli contains compounds that may help prevent cancer cell growth.
3. Anti-Inflammatory: Broccoli contains anti-inflammatory compounds that may help reduce inflammation.
4. Supports Digestive Health: Broccoli is high in fiber, supporting healthy digestion.
5. Boosts Immune System: Broccoli contains vitamin C, which supports immune function.
1. Rich in Vitamins and Minerals: Broccoli is a good source of vitamins C, K, and fiber, and contains minerals like potassium and manganese.
2. Cancer Prevention: Broccoli contains compounds that may help prevent cancer cell growth.
3. Anti-Inflammatory: Broccoli contains anti-inflammatory compounds that may help reduce inflammation.
4. Supports Digestive Health: Broccoli is high in fiber, supporting healthy digestion.
5. Boosts Immune System: Broccoli contains vitamin C, which supports immune function.
Broccoli Salad
Course: ALL RECIPE, HOME, SALAD2
servings20
minutes00
minutes284
kcal20
minutes20 minutes marinating time
Ingredients
Salad
1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)½ cup raw sunflower seeds or slivered almonds
½ cup finely chopped red onion
½ cup grated sharp cheddar cheese (optional)
⅓ cup dried cranberries or dried tart cherries, chopped
- Honey mustard dressing
⅓ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed or minced
¼ teaspoon fine sea salt
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Directions
- Heat the sunflower seeds Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring constantly (careful, they’ll burn!), until the seeds are turning golden on the sides, about 5 twinkles. Pour the heated seeds into a large serving coliseum.
- Add the diced broccoli, onion, rubbish, and cranberries to the serving coliseum. Set away.
- In a 1-mug liquid measuring mug or small coliseum, combine all of the dressing constituents (olive oil painting, ginger, mustard, honey, garlic, and swab). Whisk until the admixture is well amalgamated.
- Pour the dressing over the salad and stir until all of the broccoli is smoothly carpeted in the dressing. I largely recommend letting the salad marinate for at least 20 twinkles, or indeed overnight in the refrigerator.
- Divide the salad into individual coliseums and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
Notes
- The recipe acclimated from my honey mustard Brussels sow slaw. Make it vegan forget the rubbish, and use maple saccharinity rather than honey.
Make it dairy-free forget the rubbish. Make it nut-free Be sure to use sunflower seeds rather than almonds.
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