Broccoli Crunch Salad

Broccoli Crunch Salad

Nicole Jimenez
 
 
Is it really a salad if there’s no lettuce??? Well… we think so!!! And this salad was honestly a good break from the usual. We LOVED it and think you will to!

For the Salad:
2 heads of Broccoli (chopped into bite-sized bits)
½ cup Diced Red Onion
1 Bunch of Radish
3 Persian Cucumbers
Dried Cranberries
Cashews

Optional:
Bacon Bits
Shredded Sharp Cheddar Cheese

For the Dressing:
¼ cup Mayo
¼ cup Sour Cream
Red Wine Vinegar
Apple Cider Vinegar
Maple Syrup
Salt & Pepper
  1. Prep the Veggies. Chop your veggies into bite-sized pieces to your preference. Slice and dice as you like. I prefer smaller bites of radish to half-moon sized cucumbers.
  2. Make your Dressing. I like to make the dressing separately in a bowl. Once you’ve combined all the ingredients, taste it!! It should be slightly sweet (thanks to the syrup) but still have a tart aftertaste.
  3. Combine all the ingredients, except for the cashews. Refrigerate for an hour or two to allow the dressing to get-in-good with the veggies.
  4. Add your Cashews and optional toppings and SERVE!!
 

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