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Broccoli Salad picture

Broccoli Salad

Broccoli salad is colorful, healthful, crunchy and delicious. Steaming the broccoli first seals in the color and flavor.

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  • 2 pounds fresh broccoli, cut into small florets and tough stems discarded
  • 1/4 cup dried cranberries
  • 1/4 cup finely chopped red onion
  • For the dressing:
  • 1/4 cup mayonnaise
  • 2 teaspoons white wine vinegar
  • 2 teaspoons sugar

Serves 4 to 6 as a side

  1. Fit a saucepan with a steamer rack and set the rack over just boiling water.  Place the broccoli on the steamer rack and cook, covered, about 5 minutes (or until it reaches your desired level of crunchiness.)  (Alternatively, blanch the broccoli in boiling water for 3 to 5 minutes.)  Transfer the broccoli to a medium bowl.
  2. Add the cranberries and onion to the broccoli and toss well.
  3. Make the dressing by combining the mayonnaise, vinegar, sugar and 1/2 teaspoon salt in a small bowl. Whisk to incorporate.
  4. Pour the dressing over the broccoli mixture and toss well so that all ingredients are well coated. Taste and season with more salt and pepper as desired.
  5. Serve immediately or keep the broccoli salad in the refrigerator in an airtight container for up to 2 days.

Thanks. I have just started getting into the kitchen. My wife is a southern style cook and likes to make just about everything fried and unhealthy as possible. As I am about to hit the 40 yr old mark, I can't continue to eat this way unless I want to keep seeing those strange looks on my doctors face when he gets my yearly labs back. In other words, for the sake of my family's health, I have decided to take over the kitchen. Hopefully, I can do this without offending anyone. Thanks for the tips!

S. S.