This broccoli salad recipe is one of my favourite side dishes. It's my lighter version of the classic Midwest broccoli salad, and despite the lack of cheese and bacon, it's just as tasty.
Crisp broccoli florets are tossed in a creamy, acidic dressing with chewy dried cranberries, pungent red onion, and smokey roasted almonds. Even salad naysayers will enjoy it.
This broccoli salad recipe is simple to make and, even better, may be prepared ahead of time.
A few hours or a day in the fridge allows the broccoli to soften and absorb the dressing's zesty flavor.
Pack it for a potluck, a barbecue, or a workday lunch. It's sure to be a smash!Broccoli salad is a popular barbecue side dish, but the classic version is laden with sugar, mayonnaise, bacon, and sharp cheddar cheese.
My recipe is a lighter, healthier alternative—I eliminate the sugar, pork, and cheese entirely.
The end result is a crisp, refreshing salad that will be the highlight of all your summer cookouts!
The first step in this recipe is to cut the broccoli. Make sure to chop the florets into bite-sized pieces and finely dice the stems.