Do you have trouble getting your kids to eat their broccoli? I have one child who LOVES it and the other one (who eats most veggies) just didn’t like it. Until now.
This broccoli salad has just enough sweetness to keep them munching and it’s full of healthy vitamins!
The key is the familiar cranberry and walnut in a creamy dressing and quick blanching the broccoli. You can leave it raw, but blanching brings out the color, seals in the nutrients, and makes it more tender while retaining it’s crunch.
Ingredients:
6 cups broccoli florets – cut into bite sized pieces
1/2 red onion thinly sliced
1/2 cup chopped walnuts
1/2 cup dried cranberries – chopped if large
dressing:
1 cup veganaise
1 1/2 tablespoons agave
2 tablespoons cider vinegar
1/8 teaspoon salt
fresh ground pepper
Method:
in a large saucepan, boil enough water to cover broccoli. place broccoli into boiling water for approximately 45 seconds, quickly drain and cool in ice bath. combine all ingredients for dressing in medium bowl and mix well. In a large bowl, add broccoli and next 3 ingredients with 1/2 of the dressing. mix well, top with remaining dressing, garnish with additional walnuts and cranberries as desired.
serves 6-8
