Description
A vibrant and crunchy broccoli salad tossed with a tangy lemony dressing, featuring dried cranberries, crunchy toasted almonds, and savory Manchego cheese for a delightful mix of flavors and textures.
Ingredients
Scale
Dressing
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon white wine vinegar
- 1 tablespoon mayonnaise
- 2 tablespoons minced shallots
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Salad
- 1 lb broccoli (chopped into bite-size pieces)
- 1/4 cup dried cranberries
- 1/4 cup Manchego cheese (diced; or sharp cheddar, feta, etc.)
- 1/4 cup toasted almonds (chopped)
Instructions
- Prepare the dressing: In a small bowl, whisk together the lemon juice, white wine vinegar, minced shallots, Dijon mustard, and honey until combined. Slowly drizzle in the extra-virgin olive oil while continuously whisking to emulsify the dressing. Season with kosher salt and freshly cracked black pepper to taste.
- Combine the salad ingredients: In a large bowl, add the chopped broccoli, dried cranberries, diced Manchego cheese, and toasted chopped almonds.
- Toss the salad: Pour the prepared dressing over the salad ingredients and toss well to coat everything evenly. Optionally, let the salad sit for a few minutes to allow the flavors to meld before serving.
Notes
- Allowing the salad to rest for a few minutes enhances flavor melding but is optional.
- You can substitute Manchego cheese with sharp cheddar or feta based on preference.
- To add extra crunch, consider including additional nuts or seeds like sunflower seeds or walnuts.
- Use fresh lemon juice for the best tangy flavor in the dressing.
- Adjust the amount of honey in the dressing to your desired level of sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 226 kcal
- Sugar: 7 g
- Sodium: 79 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.01 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 6 mg
