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!
- 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.