Until recently, I had always bought this salad at my grocery store or local deli. After some research, I finally decided to try and make it myself.
I looked through several recipes until I finally came across one with ingredients that I knew would combine well together. Broccoli salad is usually interpreted as a “healthy” choice compared to other salads. It can be, when paired with a light dressing instead of the usual “drowning” of most salad dressings. This is true for most salads.
I prefer to lightly “dress” my salads so they are just glistening, as opposed to creating a heavy, thick liquid that is visually unappealing as well as unappetizing. It is important to add the dressing in very slowly. Stop pouring it in when the salad has been lightly coated. You can always place some dressing on the side for those guests who like it that way.
People who usually gravitate towards gloppy, soggy greens need to be enlightened on how pleasurable a nice, beautiful simple salad can be.
I wanted to make sure this salad had all the right amounts of ingredients to ensure a perfect outcome. Many salad dressing recipes with mayonnaise are very heavy. So I used less mayo for this and added some greek yogurt.This was a perfect combination— sweet and tangy.
I used a food processor to slice my broccoli. DON’T! I think cutting the broccoli into small bits would have been prettier! My mistake! If you decide to use the processor to save time, no worries.
It still tasted scrumptious!
Ingredients for Broccoli Salad
1/2 cup of red onion, chopped
3/4 cup mayonnaise
5 tbsp. Greek yogurt
1 tbsp. cider vinegar
1 tbsp. honey
3/4 tsp, kosher salt
1/4 tsp. pepper
4 cups coarsely chopped broccoli (about 1 bunch)
1/2 cup of almonds, toasted
1 cup of dried cranberries
Soak red onion in cold water for 5 minutes, drain.
In a medium bowl, combine the mayonnaise, yogurt, vinegar, honey, salt and pepper, stirring well with a whisk.
Stir in red onion, broccoli, almonds and cranberries.
Cover and chill 1 hour before serving.
It’s that simple!
