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

2 bunches broccoli crowns

1/4 red onion, diced

1/2 cup frozen peas, thawed

1/3 cup dried cranberries

1 Tb. mayonnaise*

3 Tb. cider vinegar

1-1/2 tsp. honey

salt and pepper

Fill a medium-sized pot halfway with water, and place over high heat.  While water heats, chop broccoli into bite-sized florets.  Once water is boiling, add broccoli, and cook for 2-3 minutes.  Drain well.  Combine broccoli, onion, peas, and cranberries in a medium bowl.  In a small bowl combine mayonnaise, vinegar, honey, salt, and pepper.  Mix well.  Pour dressing over salad, and toss to combine.  Refrigerate for an hour.

*You can make a thicker dressing for this salad by increasing the amount of mayonnaise, if desired.