Lemon Poppyseed Broccoli Salad

• Vegetarian
• Gluten free

• Produce

  • 2 heads Broccoli, fresh
  • 3/4 cup Cranberries, dried
  • 1 Lemon, large

• Condiments

  • 1 cup Mayo, full-fat

• Baking & Spices

  • 1/2 tbsp Poppyseeds
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/2 cup Almonds
  • 1/2 cup Sunflower seeds, toasted and salted

• Dairy

  • 1 package Cheddar cheese, sharp

Found on chelseasmessyapron.com

Description

Directions

• Remove the stems from the broccoli and cut into very small pieces. Fill up a bowl with very cold water and a few cupfuls of ice.
• Bring a pot of water to boiling point. Add in a heaping tablespoon of salt.
• Pour the broccoli into the boiling water and count to 30. As soon as you get to 30 drain the broccoli and pour the broccoli into your prepared ice/water bath.
• Allow the broccoli to sit in the cold water until completely cooled. Then remove with a slotted spoon to a salad spinner or bowl.
• Make sure the broccoli is 100% dried before tossing it with anything else (especially the dressing).
• Add the cranberries, almonds (toast if desired), sunflower seeds, and sharp cheddar cheese (that has been cut into very small cubes) to the bowl with the broccoli.
• In a bowl, whisk together the mayo, red wine vinegar, sugar, zest of one lemon, and about 1 tablespoon lemon juice.
• Add some salt and pepper, taste, and add more sugar (1-2 more tablespoons) or lemon to personal preference (not too much lemon or the dressing becomes too watery)
• Whisk in the poppyseeds.
• Toss the dressing with the salad and place in the fridge to marinate for 15-30 minutes.
• Toss again and enjoy!