Broccoli Salad with Tangy Crunch (Print Version)
# Ingredients:
→ Dressing
01 -
2 tablespoons freshly squeezed lemon juice
02 -
1 tablespoon white wine vinegar
03 -
1 tablespoon mayonnaise
04 -
2 tablespoons minced shallots
05 -
1 teaspoon Dijon mustard
06 -
1 teaspoon honey
07 -
1/3 cup extra-virgin olive oil
08 -
Kosher salt, to taste
09 -
Freshly cracked black pepper, to taste
→ Salad
10 -
1 pound broccoli, chopped into bite-sized pieces
11 -
1/4 cup dried cranberries
12 -
1/4 cup Manchego cheese, diced (or sharp cheddar, feta, etc.)
13 -
1/4 cup toasted almonds, chopped
# Instructions:
01 -
In a small bowl, whisk together the lemon juice, white wine vinegar, shallots, Dijon mustard, and honey. Slowly drizzle in the olive oil while whisking until the dressing emulsifies. Season to taste with salt and pepper.
02 -
In a large bowl, mix the broccoli, cranberries, diced cheese, and almonds. Toss with the desired amount of dressing. Let the salad sit for a few minutes to allow the flavors to meld, if desired.
# Notes:
01 -
You can store this salad in an airtight container in the fridge for up to 3 days. The flavors will deepen, but the broccoli may lose some crunch over time.
02 -
To maintain maximum freshness, keep the dressing separate and combine about 30 minutes before serving.