Jess’ Broccoli Salad

This salad packs a punch with lots of flavour!

Servings: 4-6 (one large bowl)

Ingredients:

• Dressing:
  • 2 Tbsps balsamic vinegar
  • 1 Tbsp red wine vinegar
  • 1 Tbsp Dijon mustard
  • 2 Tbsps brown sugar
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic, minced
• Salad:
  • 6 cups broccoli, chopped (roughly 3 middle-sized broccoli heads or 2 large ones)
  • 1 cup red onion, diced
  • 1/2 cup blue cheese, crumbled
  • 1/2 cup pecans, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup bacon, chopped

Directions:

1. Dressing: put all the ingredients for the dressing in a mason jar and close the lid tight. Shake well until all the ingredients are well combined. Set aside.
2. Blanch the broccoli: place the broccoli in a pot of boiling water for 2-3 minutes then drain and run under cold water. Use a salad spinner to get rid of excess water on the broccoli. Set aside.
3. Sautée the bacon until light brown/crispy. Set aside.
4. Mix all ingredients of the salad together and then pour the dressing over. Mix well and serve!

Notes:

• You can skip the second step and use raw broccoli instead of blanching it if you prefer crunchier broccoli. Blanching allows the broccoli to be a brighter green for a more appealing visual look as well as making it slightly more tender-crisp.

September 18, 2019September 18, 2019 by Abby Leave a comment