Cranberry Broccoli Salad Recipe Video
This colorful salad, dressed with a creamy sweet-and-sour dressing, is a delicious way to eat broccoli, one of Mother Nature’s most healthful foods. Broccoli, and particularly broccoli sprouts, is an excellent source of the cancer-fighting antioxidant sulforaphane.
Ingredients
2 medium broccoli crowns with stalks
1/2 cup grated carrots
1/2 cup raisins
2-3 green onions, thinly sliced
1/4 cup dried cranberries
1/4 cup seasoned rice vinegar
3 T fat-free or low-fat vegan mayonnaise*
1 T sugar or agave nectar
1/4 tsp ground black pepper (optional)
1/2-1 cup broccoli sprouts (optional)
Directions
Cut the broccoli crowns into bite-size florets. Peel the broccoli stems and cut them into bite-size pieces. Transfer to a salad bowl and add the carrots, raisins, green onions, and cranberries. Toss gently.
Combine the vinegar, mayonnaise, sugar, and pepper in a small bowl. Pour over the broccoli mixture and toss until evenly distributed. Let stand for about 30 minutes before serving to allow the flavors to blend.
Top each serving with one-quarter of the broccoli sprouts if desired.
Stored in a covered container in the refrigerator, leftover Broccoli Salad will keep for up to 3 days.
Combine the vinegar, mayonnaise, sugar, and pepper in a small bowl. Pour over the broccoli mixture and toss until evenly distributed. Let stand for about 30 minutes before serving to allow the flavors to blend.
Top each serving with one-quarter of the broccoli sprouts if desired.
Stored in a covered container in the refrigerator, leftover Broccoli Salad will keep for up to 3 days.
Editors Review
Do you like broccoli? How about a nice healthy side dish to go with your meal? Here is a wonderful video recipe showing you how to prepare it. The video also gives you some great nutritional facts about broccoli, so listen closely!Chef
