Broccoli Crunch Salad
Try this Broccoli Crunch Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- dressing:
- 1 teaspoon coarsely ground black pepper
- 3/4 ound broccoli crowns cut into small bite-size florets and stems diced, about 5 cups
- 1 crisp apple cored and diced*
- 1/3 up unsulphured currants dried blueberries or dried cranberries
- 1/3 up chopped raw walnuts
- 1/4 up finely diced red onion
- 1/2 up whole unsweetened plain yogurt
- 1 1/2 tablespoons tahini (sesame paste) (i would imagine raw almond too.)
- 2-3 tablespoons 100% pure maple syrup
- 1/4 up apple cider vinegar preferably unpasteurized
- Carbohydrate 75.3252525 g
- Cholesterol 0 mg
- Fat 0.017115 g
- Fiber 0.139125 g
- Protein 0.0574875 g
- Saturated Fat 0.005145 g
- Serving Size 1 1 -5 (the salad in the photo was tripled) (76g)
- Sodium 0.231 mg
- Sugar 75.1861275 g
- Trans Fat 0.000735000000000002 g
- Calories 292 calories
In a saucepan with a steamer insert, bring a few inches of water to a boil. Place the broccoli on the steamer basket and cover with the lid. Steam for 1 minute. Transfer broccoli to a large plate in a single layer and allow to cool.In a large bowl toss together broccoli, apples, currants, nuts and red onion.In a small bowl whisk together dressing ingredients. Taste and add more maple syrup if you like the dressing sweeter. Pour over broccoli mixture and toss until broccoli is well coated.Let sit for 30 minutes so that broccoli can absorb some of the dressing.
