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Jan 11, 2020 | Soups Stews Salads

BROCCOLI SALAD

I really enjoy rediscovering recipes that I grew up with and realizing that they’re Paleo. My mom used to make this salad whenever we’d have people over for a casual summer party, and even though it wasn’t my favorite as a kid, it’s one of my favorites now. There’s just something about the combination of broccoli and mayo that I love—I actually dip steamed broccoli in mayo all the time! The next time you’re making mayonnaise, prepare a double batch, and you’ll be ready to whip this salad up in no time. SERVES 4

PREP TIME: 10 minutes, plus 20 minutes to rest

COOK TIME: None

FOR THE DRESSING

½ cup Homemade Mayo (here)

¼ red onion, finely diced

1 tablespoon red wine vinegar

2 teaspoons honey

Pinch salt

Pinch freshly ground black pepper

FOR THE SALAD

1 large head broccoli, cut into bite-size pieces

½ cup dried cranberries

½ cup toasted almonds (see here)

TO MAKE THE DRESSING

In a small bowl, stir well to combine the Homemade Mayo, red onion, vinegar, honey, salt, and pepper. Set aside.

TO MAKE THE SALAD

  1. In a large bowl, toss the broccoli and cranberries with the dressing. Top with the toasted almonds.
  2. If possible, wait about 20 minutes before serving to allow the dressing to fully combine with the broccoli.

VARIATION 1 BROCCOLI SALAD WITH RAISINS: Swap the cranberries for raisins if you’re looking for a less tart version.

VARIATION 2 BACON-BROCCOLI SALAD: Mix 3 or 4 cooked and crumbled slices bacon into the dressing before tossing.

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