Broccoli contains several vitamins, minerals, and antioxidants, and it helps in strengthening the immune system.
Broccoli, the green vegetable that resembles a miniature tree, actually belongs to the plant species known as Brassica oleracea. Since it is closely related to cabbage, Brussels sprouts, and cauliflower, they are all known as cruciferous vegetables. Nonetheless, broccoli is high in its nutrient content, and contains several vitamins, minerals, fiber and other bioactive compounds.
Since broccoli can be eaten both cooked or raw, several cooking methods, such as boiling, microwaving, stir-frying and steaming, are used to consume it. Albeit, be it raw or cooked, the vegetable is an excellent source of vitamin C.
If you are someone who likes to have BBQ side dishes, then broccoli salad should be on your list. Made with broccoli, almonds, dried cranberries, and a creamy dressing coating, the dish deserves to be on the top of the list. It only needs to be chopped and stirred, and you are ready to serve it on your next potluck.
Since Broccoli salad has no major no cooking involved, it can be used for effortless home cooking. All you need to do is cut the broccoli into small florets and toss it into a simple mayonnaise-based dressing. Add dried cranberries, cheddar cheese, and smoked almonds, for that extra fun.
If you wish to have a lighter, healthier dressing, skip the mayo and opt for Greek yogurt. For that, replace 1 cup of mayonnaise with 1/2 cup mayonnaise and 1/2 cup plain Greek yogurt along with 1/8 teaspoon kosher salt.
While the broccoli salad remains subtly sweet, it’s not a dessert "salad." The dried cranberries can add a hint of sweetness, but there are other savoury, salty, flavours to balance it all out. Also, for a perfect salad recipe, no blanching is needed!, and it is better consumed after resting for about an hour in the fridge
For the Dressing:
1 c. mayonnaise
3 Tbsp. apple cider vinegar
3 Tbsp. granulated sugar
1 tsp. ground black pepper
8 c. small broccoli florets
1 c. dried cranberries
1 c. shredded sharp cheddar cheese
1 c. smoked almonds, chopped
1/4 c. chopped red onion
For the dressing: Whisk together the mayonnaise and vinegar in a bowl until smooth. Add the sugar and pepper and stir to combine.
For the salad: Add the broccoli to the dressing, and stir to combine. Add the cranberries, cheese, almonds, and red onion.
Refrigerate at least 1 hour before serving.
