Best Broccoli Salad Recipe No Mayo
FAVORITE BROCCOLI SALAD
This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
- Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
- In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
- Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
- Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg
HEALTHY BROCCOLI SALAD
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, add broccoli, apples, onion, and Craisins. Gently mix together.
- In a medium bowl, combine remaining ingredients.
- Fold dressing into broccoli mixture until broccoli is completely covered.
- Cover bowl and chill in fridge for at least 2 hours because serving to let the flavors meld together.
- You could also make this dish the day before.
Nutrition Facts : Servingsize 1 serving, Calories 554 kcal, Fat 15 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 2386 mg, Carbohydrate 107 g, Sugar 83 g, Protein 6 mg
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- In a large bowl, add finely chopped broccoli, blueberries, carrots, diced apricots, red onion, cilantro, parsley, toasted almonds and sunflower seeds. Set aside.
- Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, maple syrup, garlic and salt and pepper. Immediately drizzle over salad and toss to combine. Garnish with extra toasted almonds and cilantro. Serve immediately or place in the fridge for later. Salad will keep well up to 5 days and is great when made ahead of time.
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