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Broccoli Cranberry Salad

by Michele Pesula Kuegler | January 26th, 2009 | Recipes, Salads
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Most days I make some sort of salad or veggie wrap for my lunch.  Typically I stirfry broccoli, peppers, and whatever other vegetables are available.  However, last week as I looked in the veggie bin in our refrigerator, a stirfry didn’t seem appealing.

Of course, I didn’t realize that I wouldn’t be in a stirfry mood when I went grocery shopping, so I already had a few bunches of broccoli waiting to be used.  Trying to keep my lunch healthy, I wondered how I could use this broccoli in my lunch in an alternate way.  I decided to give broccoli salad a try.

I had made broccoli salad only once previously, and that recipe had included too much mayonnaise for my taste.  I also didn’t have any raisins on hand, so I decided to try my own new combination.

This recipe was a hit for me.  It made enough for three different lunches.  However, it was not anything of interest to the kids.  I guess the idea of dried cranberries and broccoli together was very unappealing.  I was not disappointed by their pickiness, as it meant more days of lunch for me!

Broccoli Salad


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Ingredients
  1. 2 bunches broccoli crowns
  2. 1/4 red onion, diced
  3. 1/2 cup frozen peas, thawed
  4. 1/3 cup dried cranberries
  5. 1 Tb. mayonnaise*
  6. 3 Tb. cider vinegar
  7. 1-1/2 tsp. honey
  8. salt and pepper
Instructions
  1. Fill a medium-sized pot halfway with water, and place over high heat.
  2. While water heats, chop broccoli into bite-sized florets.
  3. Once water is boiling, add broccoli, and cook for 2-3 minutes. Drain well.
  4. Combine broccoli, onion, peas, and cranberries in a medium bowl. In a small bowl combine mayonnaise, vinegar, honey, salt, and pepper.
  5. Mix well. Pour dressing over salad, and toss to combine.
  6. Refrigerate for an hour.
Notes
  1. *You can make a thicker dressing for this salad by increasing the amount of mayonnaise, if desired.
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1 Comments
  1. Mom and Dad says:

    Sounds great

    Love
    Mom and Dad

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