This salad is not quite filling enough as a meal, but it makes a nice side dish. I enjoyed it this weekend with a hunk of bread (love my carbs) for a simple lunch. It’s a very customizable salad. You could add different veggies or different dried fruits and nuts. You can also use a variety of dressings like a balsamic vinaigrette, or a creamy honey mustard. The possibilities are endless!
This recipe is going to be linked up with our March Broccoli Potluck at Seasonal Potluck this month. Make sure you stop by to check out our other broccoli recipes and add some of your own too!
Broccoli Slaw with White Wine Vinaigrette, adapted from Trader Joe’s & Martha Stewart, serves 6
Salad:
- stems from 1 small head broccoli, florets cut off and reserved for another use
- 2 medium sized carrots
- 1 cup diced apples
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds (or nut of your choice)
Using a slicing blade in a food processor, shred carrots and broccoli stems. Combine vegetables with diced apples, cranberries and almonds. Toss with 3/4 cup of dressing (recipe below) and serve.
Vinaigrette:
- 1/4 cup white-wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Pinch of sugar
- 3/4 cup extra-virgin olive oil
In a small bowl, whisk together 1/4 cup white-wine vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/2 teaspoon pepper, and a pinch of sugar.
Slowly add 3/4 cup extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar.
