Broccoli Salad

This is a tasty salad that comes together in about 20 minutes. It holds up well so you can even have leftovers. I actually think it’s better the next day. This will serve 4 to 6 people.

Ingredients:

Dressing

½ cup dried cranberries (or raisins)

½ red onion, finely sliced (about ¼ cup)

1 clove garlic, minced

¼ cup apple cider vinegar

2 teaspoons granulated sugar

3 tablespoons olive oil

1tablespoon sesame oil

½ teaspoon salt

Salad

1 ½ pounds broccoli (2 heads)

1 apple

 2 scallions

 ½ cup of toasted almonds (or sunflower seeds)

Directions

1.     Make the dressing: Place raisins, red onion and garlic in a small bowl. Add vinegar, sugar, ½ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.

2.     Remove the stalks and either compost or use for soup. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl. (You can lightly steam them).

3.     After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.

4.     In a large bowl, combine the broccoli with the apple and scallions and add the dressing.

5.      Season to taste with ½ teaspoon salt and black pepper. Adjust to your taste.

6.     Right before serving add the almonds or sunflowers.

7.      Serve at room temperature.