Lately, I’ve been experimenting with side dishes that would be appropriate to include in a holiday dinner menu and I decided to play around with a broccoli salad recipe I found.
I love this recipe because it’s simple enough to make for a healthy lunch but fancy enough to serve with your holiday meal. I also love it because you can change out the ingredients with the seasons.
The Original Recipe
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
Watch Me Make It
The options are endless, but here are a few ways to change this recipe for the seasons!
fresh peas, baby greens, pistachios
diced zucchini, summer squash, sunflower seeds
apples, roasted winter squash, candied pecans
dried cranberries, slivered almonds
Raw Versus Blanched Broccoli
The recipe calls for raw broccoli and that is what I prefer. However, if you don’t digest raw vegetables well, blanch the broccoli in boiling water for a quick 20 seconds, transfer it to ice water, then drain and allow it to dry before chopping it.
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
Santoku Knife: https://amzn.to/3JLNiS8
Cutco cheese/tomato knife: https://amzn.to/3O10bcA
Veggie Peeler: https://amzn.to/3JMQsW1
Citrus squeezer: https://amzn.to/3rD6Py5
Salad Spinner: https://amzn.to/454LJYm