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Broccoli Salad

 

 
I don't think the photo captures how impressive it was that it perfectly fit into this container

This came about for Thanksgiving, in an attempt to get fresh green vegetables without the bulk of a salad taking up half of the plate and then getting soggy next to warm food.

I'd previously had broccoli salads with mayo-based dressing, but this one from Cookie and Kate had good reviews and used a honey mustard dressing, so I thought I'd try it. It's good! I definitely prefer it to green salad on a cluttered plate.

My changes: I doubled the dressing (after haphazardly kind of increasing but not quite doubling the other ingredients), I used pepitas instead of sunflower seeds, I used pomegranate seeds instead of dried cranberries (though dried cranberries would be great too), and I omitted the optional cheese. I also added more salt to taste after mixing it all up.

The Recipe (adapted from Cookie and Kate):
 2 large heads broccoli, chopped (I omitted the stems and saved them for future soup)
1/4 large red onion, chopped  
1/2 c roasted salted pepitas
1/2 c pomegranate seeds (or dried cranberries)
Dressing:
2/3 c extra virgin olive oil
4 tb apple cider vinegar
2 tb honey
2 tb mustard
2 cloves honey, minced
1 tsp salt, with more to taste 

  • Blend dressing ingredients together
  • Add salad ingredients to bowl
  • Toss to combine

The Verdict:
Overall grade: A
Overall reason: Easy, healthy, delicious
Time to prepare: 20 minutes
Husband quote: (Coming soon) 

  

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