Broccoli Crunch Salad
Nicole Jimenez
Is it really a salad if there’s no lettuce??? Well… we think so!!! And this salad was honestly a good break from the usual. We LOVED it and think you will to!
For the Salad:
2 heads of Broccoli (chopped into bite-sized bits)
½ cup Diced Red Onion
1 Bunch of Radish (optional)
3 Persian Cucumbers (optional)
Dried Cranberries
Cashews (or almonds)
Optional:
Bacon Bits
Shredded Sharp Cheddar Cheese
For the Dressing:
¼ cup Mayo
¼ cup Sour Cream
Red Wine Vinegar
Apple Cider Vinegar
Maple Syrup
Salt & Pepper
1 Bunch of Radish (optional)
3 Persian Cucumbers (optional)
Dried Cranberries
Cashews (or almonds)
Optional:
Bacon Bits
Shredded Sharp Cheddar Cheese
For the Dressing:
¼ cup Mayo
¼ cup Sour Cream
Red Wine Vinegar
Apple Cider Vinegar
Maple Syrup
Salt & Pepper
- Prep the Veggies. Chop your veggies into bite-sized pieces to your preference. Slice and dice as you like. I prefer smaller bites of radish to half-moon sized cucumbers.
- Make your Dressing. I like to make the dressing separately in a bowl. Once you’ve combined all the ingredients, taste it!! It should be slightly sweet (thanks to the syrup) but still have a tart aftertaste.
- Combine all the ingredients, except for the nuts. Refrigerate for an hour or two to allow the dressing to get-in-good with the veggies.
- Add your Nuts and optional toppings and SERVE!!
