Broccoli Salad
This easy broccoli salad is tossed in a sweet and savory honey mustard dressing. It’ll be a favorite at your next backyard BBQ or cookout!
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Total Time: 17 minutes
- Yield: serves 6-8 1x
- Category: Salad
- Method: Tossed
- Cuisine: American
Ingredients
Scale
Broccoli Salad
- 1 pound broccoli florets, chopped into small bite size piece
- 1 medium carrot, grated
- 1 small shallot, finely chopped
- 1/3 cup sliced almonds
- 1/4 cup dried cranberries
- 1 tablespoon tarragon, finely chopped
- 1/3 cup grated cheddar cheese (optional)
Honey Mustard Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons dijon mustard
- 3 tablespoons honey
- 2 tablespoons mayonnaise, vegenaise, or Greek yogurt
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon salt
Instructions
- Place all the ingredients for the honey mustard dressing in a small bowl or salad dressing shaker and whisk or shake until emulsified. Set Aside.
- Place the almonds in a pan over medium heat and gently shake the pan until the almonds turn golden brown. Almonds burn quickly so keep an eye on them and take them out of the pan as soon as the color darkens.
- Put all the ingredients for the broccoli salad in a mixing bowl and pour the dressing over. Toss well and leave for 15-20 minutes, or overnight to soften the broccoli.
Notes
The salad will keep refrigerated in a storage container for up to 4 days.
Find it online: https://pickledplum.com/broccoli-salad/