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July 24, 2015

Broccoli Salad

by Anne Paddock

When cole slaw doesn’t create as much excitement around the dinner table halfway through the summer as it did over July 4th, its time to mix things up a bit and serve fresh Broccoli Salad, a colorful and refreshing alternative to the traditional summer salads. Choosing flavors and textures that complement each other in both taste and presentation is the key here while keeping it simple with four ingredients. Think earthy, sweet, crunchy, and tangy. 

Bite-sized green broccoli florets combined with deep red moist dried cranberries, crunchy roasted and seasoned almonds (sliced almonds, maple syrup, cayenne, and sea salt) and a tangy light lemon garlic salad dressing (made with olive oil, lemon juice, mustard, garlic, and sea salt) provide a cornucopia of colors, flavors and textures that bring people back for seconds, and sometimes thirds.Broccoli_Salad_Closeup

Broccoli Salad

2 bunches of fresh broccoli, cut into small floretscanstockphoto27957728

1/2 cup of Eden Organic Dried CranberriesEDEN_Dried_Cranberries

1/2 cup of Our Daily Eats Salad Essentials (Almonds) or roasted slivered almondsOur_Daily_Eats_Almonds

Tessemae’s Lemon Garlic Dressing or your favorite light lemony salad dressingTessemae's_Lemon_Garlic

Steam the broccoli florets to the desired texture. Drain and place into a large serving bowl.

Sprinkle the dried cranberries and almonds over the broccoli florets and blend to distribute the ingredients evenly.

Drizzle a few tablespoons of the salad dressing over the salad and toss.

Serve immediately. (Serves 6-8 people).Broccoli_Salad

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