This week’s recipe is a crisp, sweet broccoli salad, that is also quick and easy to put together. This is a great side dish with chicken or fish, and may be made ahead, holding up well in the refrigerator.
It looks and feels like a slaw but has no cabbage -- unless you want to add it.
One bag or two crowns of broccoli, divided into bite-size pieces.
One large apple, washed and finely diced.
One-half of a sweet or purple onion, finely diced
One-fourth Cup of sweetened dried cranberries (I use the 50% less sugar product)
One- fourth Cup of pumpkin seeds or pepitos
One Cup of mayonnaise
The juice of one lemon
One tablespoon of sugar
In a large bowl, mix the first five ingredients until combined.
In a separate bowl, whisk the mayonnaise, lemon juice, and sugar until they are well combined into a dressing.
Mix the dressing into the salad. Refrigerate.
Enjoy!
Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com
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