Crisp broccoli salad with lemon poppyseed dressing, cranberries, almonds, and cheddar. A refreshing side dish.
Zesty Lemon Poppyseed Broccoli Crunch
Crisp broccoli salad with lemon poppyseed dressing, cranberries, almonds, and cheddar. A refreshing side dish.
Equipment
- Large bowl
- Salad spinner (optional)
- Small bowl
- pot
Ingredients
- ½ cup sliced Almonds
- 4 heads fresh Broccoli ~4 ½ – 5 cups
- ¾ cup dried Cranberries
- 1 cup full-fat Mayo
- ½ tbsp Poppyseeds
- 1 tbsp Red wine vinegar
- 1 package 8 oz sharp Cheddar cheese
- Sugar 2-4 tbsp, depending on preference
- ½ cup toasted and salted Sunflower seeds
- 1 large Lemon
Instructions
- Remove stems from broccoli and cut into small pieces.
- Optional: Blanch broccoli.
- Fill a bowl with ice water.
- Bring a pot of salted water to a boil.
- Add broccoli and cook for 30 seconds.
- Drain and transfer to ice water.
- Cool completely, then drain and dry thoroughly.
- Add cranberries, almonds, sunflower seeds, and cubed cheddar cheese to the broccoli.
- In a small bowl, whisk together mayo, red wine vinegar, sugar, lemon zest, and 1 tablespoon lemon juice.
- Add salt and pepper, taste, and adjust sugar or lemon juice as needed.
- Whisk in poppyseeds.
- Toss dressing with salad.
- Refrigerate to marinate for 15-30 minutes.
- Toss again and serve.
Notes & Wine Advice
Serving Tip:
Serve chilled for a refreshing crunch.
Wine Advice:
A light-bodied Pinot Grigio or a dry Riesling would complement the flavors of the salad.
Nutrition values
Calories: 380 kcal | Carbohydrates: 25 g | Protein: 10 g | Fat: 30 g | Sugar: 15 g