Broccoli Salad Recipe Video
NOT YOUR GRANDMA’S SALAD! The combination will make your taste buds giddy! Standard potluck Broccoli Salads typically include mayonnaise, red onion, raisins, cheddar cheese and bacon but my Broccoli Salad swaps the raisins for dried cranberries, the cheddar with feta and the sweet mayo dressing for a Creamy Poppy Seed Dressing. CROWD FAVORITE! Everyone loves this recipe – it’s always the first to go at every gathering. BEST BROCCOLI SALAD DRESSING. The light yet creamy dressing is made with part vanilla yogurt for added tanginess and a healthier spin. QUICK AND EASY. Ready in under 20 minutes! MAKE AHEAD FRIENDLY. Make it in advance for zero last-minute stress! In fact, it tastes even better chilled and won’t wilt, weep or get soggy. VERSATILE. Tons of variations included!
Broccoli: You will need a heaping 5 cups fresh broccoli florets, about 2-3 heads of broccoli. Make sure the broccoli is fresh. It should be firm, never soft or slimy; green, not yellow or even a slight yellow hue; and smell fresh, never bitter or sour. After you select your fresh broccoli, it should stay fresh in the fridge for 4-5 days. You can chop the broccoli yourself or pick up some pre-chopped broccoli florets at the grocery store. The pre-chopped florets will likely need to be chopped smaller for the salad. Strawberries: Use ripe but firm strawberries so they are sweet and juicy but not mushy in any way. Apple: Use a sweet apple such as Fuji or Honeycrisp for their bright, sweet crunchiness. If you prep the salad ahead of time, don’t worry, the apples won’t turn brown due to the dressing. Pear: Select a ripe Anjou or Bartlett pears that gives just a little when squeezed. Avocado: This is optional but the creaminess is fantastic. Select a ripe avocado that just gives slightly so it won’t fall apart in the salad. Dried cranberries: Also known as craisins, these are plump, sweet, juicy gems in the salad – you will crave them in every bite! I definitely don’t recommend skipping, they are a key, balancing component. Dried cranberries are often located next to the salad condiments/toppers at the end of the produce aisle or they’re sold in the bulk bins at Sprouts. Red onion: This adds a zippy tangy freshness. Finely dice the red onions so they aren’t too strong. If you prefer a milder onion flavor, soak the diced onions in cold water for 10 minutes, then drain and pat dry. Feta: This is a white cheese made from sheep’s, goat’s milk or a combination of the two. Feta made from goat’s milk (Greek feta) has the strongest flavor – sharp, salty, tangy, and lemony. Feta made from sheep’s milk is the richest and creamiest and less tangy. You can use either type of feta for this recipe. Look for blocks of feta with the specialty cheeses at your grocery store. You may also substitute with crumbles but blocked feta tends to be more flavorful. Sunflower seeds: These are a secret ingredient that I add to every salad. They are addicting on their own which translates into addictive salad! Make sure to purchase roasted and salted sunflower seeds for the best flavor.
Cheese: Feta: Use your favorite crumbled cheese such as feta, goat cheese or Gorgonzola for its creamy, sharp, salty bite. You could also swap in a milder cheese like Gouda, but I think you’ll be missing the tangy bite. Fruit: Swap the fruit for other sweet fruits such as seedless grapes, blueberries, chopped pineapple, clementine oranges, chopped peaches, etc. Add Nuts: Choose your favorite nuts such as pecans, walnuts, cashews, pistachios, or macadamia nuts. In addition, try some toasted coconut possibly with pineapple and cashews or macadamia nuts for a tropical flair. Dried fruit: Try swapping the dried cranberries for about any dried fruit such as raisins, dried apricots or dried cherries. Vegetables: You can add practically any vegetable such as shredded carrots, chopped kale, red bell peppers, cucumbers, etc. Protein: Swap some of the broccoli for protein such as shredded rotisserie chicken, grilled shrimp, or hard-boiled eggs. Dressing: You can swap the red wine vinegar with lemon juice for a lemon dressing. Make it vegan/vegetarian: For vegan or plant-based, omit the cheese or use dairy-free cheese, use vegan mayo and dairy free yogurt.
Serve Broccoli Salad alongside your favorite grilled proteins or potluck/cookout main dishes such as: Marinated Flank Steak, Best Burgers, BBQ Burgers, Grilled Barbecue Chicken, Barbecue Chicken Kabobs, Steak Kabobs, Buffalo Chicken, Marinated Pork Chops, Best Marinated Grilled Chicken and on and on Serve Broccoli Salad as part of your potluck spread alongside other favorite side dishes such as Potato Salad, Baked Beans, Italian Tortellini Salad, Greek Pasta Salad, Strawberry Spinach Salad, German Potato Salad, Cucumber Tomato Salad, Corn Salad, Creamy Grape Salad and Perfect Fruit Salad. Serve Broccoli Salad as a side dish for comforting proteins such as: Beef Brisket, Barbecue Ribs, Spice Rubbed Steaks, French Dips, Nashville Hot Chicken or Oven Fried Chicken. Serve Broccoli Salad as a side dish to holiday entrees: Roasted Turkey, Brown Sugar Glazed Ham, Honey Baked Ham, Pineapple Glazed Ham, Baked Pork Tenderloin, Mom’s Pot Roast, Balsamic Roast Beef, Chicken Cordon Bleu
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