Description
A vibrant and crunchy broccoli salad featuring fresh broccoli florets, dried cranberries, toasted almonds, and diced Manchego cheese, all tossed in a tangy lemon and Dijon mustard dressing. Perfect as a refreshing and healthy side dish.
Ingredients
Scale
Dressing
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon white wine vinegar
- 1 tablespoon mayonnaise
- 2 tablespoons minced shallots
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/3 cup extra-virgin olive oil
- Kosher salt
- Freshly cracked black pepper
Salad
- 1 lb broccoli (chopped into bite size pieces)
- 1/4 cup dried cranberries
- 1/4 cup Manchego cheese (diced)
- 1/4 cup toasted almonds (chopped)
Instructions
- Prepare the Dressing: In a small bowl, whisk together the lemon juice, white wine vinegar, mayonnaise, minced shallots, Dijon mustard, and honey. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing emulsifies and thickens slightly. Season to taste with kosher salt and freshly cracked black pepper.
- Toss the Salad: In a large bowl, combine the chopped broccoli, dried cranberries, diced Manchego cheese, and chopped toasted almonds. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Marinate and Serve: Let the salad sit for a few minutes to allow the flavors to meld together, though this step is optional. Serve chilled or at room temperature as a delicious side dish.
Notes
- For a sharper flavor, substitute Manchego cheese with sharp cheddar or feta cheese.
- Toast the almonds lightly to enhance their crunch and flavor.
- Letting the salad sit before serving helps meld the flavors but is not required.
- This salad makes a great make-ahead dish and keeps well refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 226 kcal
- Sugar: 7 g
- Sodium: 79 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.01 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 6 mg
