Broccoli Salad
A delicious tangy dressing combined with salty pistachios and sweet apples and dried cranberries makes this Broccoli Salad unique. A perfect side dish using fresh broccoli.
Servings 5 servings
Calories
Ingredients
Salad
- 1 pound broccoli crowns
- 1/2 cup apple diced (I used gala)
- 1/3 cup diced shallot or red onion
- 1/3 dried cranberries
- 1/3 cup shelled pistachios can sub toasted almonds
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons mayo
- 1 1/2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 garlic clove minced
- salt and pepper to taste
Instructions
- Chop the broccoli florets into 1/2 inch pieces and chop the stems into 1/4 each pieces.
- In the bottom of a large bowl, whisk together the dressing ingredients - mayo, olive oil, apple cider vinegar, Dijon mustard, honey, and minced garlic. The dressing will be loose and runny. Whisk until it's fully emulsified and combined.
- Add the chopped broccoli, diced apple, diced shallot, dried cranberries and salted pistachio nuts to the bowl and mix well to combine with the dressing. The salad tastes better as it soaks up the dressing.
- Serve chilled or room temperature, but don't let it sit out for too long since it has mayo.