My Favorite Broccoli Salad

• Vegetarian
• Gluten free

• Produce

  • 5 cups Broccoli
  • 1/3 cup Cranberries, dried
  • 3/4 cup Sweet onion

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1 tsp Granulated sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Lemon juice or white vinegar, fresh

• Nuts & Seeds

  • 1/2 cup Pine nuts or slivered almonds, toasted

• Dairy

  • 1/4 cup Milk

Found on goodiegodmother.com

Description

Ingredients

• 5 cups chopped broccoli (florets and stems)
• ⅓ c dried cranberries
• ¾ c finely chopped sweet onion
• ½ c toasted pine nuts or slivered almonds
• ½ c mayonnaise
• ¼ c milk
• 2 tbsp fresh lemon juice or white vinegar
• 1 tsp granulated sugar
• ½ tsp salt

Directions

• Wash and chop your broccoli into bite-sized pieces and place into a medium mixing bowl.
• Chop your onion and add to the bowl, then add the cranberries and toasted nuts. If the nuts havent been toasted already, toast them by placing them on a skillet over medium low heat and stirring frequently for 3-5 minutes until they are nice and golden. Remove immediately from the heat (they burn easily).
• In a small mixing bowl, whisk together the mayonnaise, milk, lemon juice, sugar, and salt until smooth.
• Pour the dressing over the salad and toss to coat well.
• Let the salad rest in the refrigerator at least two hours to allow the flavors to meld together.
• Serve chilled!