Creamy broccoli salad An exciting mixture of flavors and colors – infum

Fargo – This creamy broccoli salad is full of flavor, and its vibrant colors make it practically irresistible, even for those who are perhaps not broccoli fans.

The recipe includes fresh broccoli, pointed cheddar cheese, dried cranberries, pistachios and red onion, all thrown into a creamy honey mustard vinaigrette. Not only is this salad delicious, but it is also quick and easy to prepare, which makes it perfect for spring and summer celebrations.

I first like to prepare the salad vinaigrette so that the flavors can develop while I prepare the other ingredients. The vinaigrette is a simple mixture of pantry staples, including canola or extra virgin olive oil, good mayonnaise, apple cider vinegar, honey, dijon mustard and garlic.

The combination of mayonnaise and oil creates a lush and creamy vinaigrette without being too heavy. For an even lighter version, you can replace the Greek nature yogurt at Mayo.

This recipe requires a book of fresh and raw broccoli, which I cut into small florets the size of a bite. This size guarantees that they are distributed evenly in the salad and better absorb the vinaigrette than the largest pieces.

Whether I buy a broccoli head or a bag of pre-cut lights, I cut the broccoli near the cap, just leaving a little of the stem, then cut the biggest florets into small pieces. All remaining stems can be frozen and used later to make broccoli soup.

The pointed cheddar goes perfectly with broccoli, and I prefer to use a thick shredder for this recipe. You can choose the yellow or white cheddar or another semi-dure cheese like Monterey Jack, Gouda, Havarti or Gruyere. I leave the cranberries whole, but you can also use dried cherries, raisins or even fresh grapes for a refreshing turn.

Regarding the pistachios, I roughly cut them to keep them notable in the salad. However, I finely cut the red onion to mix gently. Do not hesitate to use all the nuts that you have on hand, whether you are simple or grilled; Sunflower or pumpkin seeds also work well.

Once all the hash and measurement are finished, it’s time to assemble the salad. I recommend refrigerating it for at least two hours before serving, because it allows flavors to blend, and the night is even better. This recipe gives about 2 liters of salad or eight portions, and all the remains will be kept well in the refrigerator for several days.

I really appreciate the mixture of sweet and bitter flavors in this salad. The Dijon mustard and apple cider vinegar give the vinaigrette an acidic acid daming, which is balanced by the sweetness of honey and dried cranberries. Even broccoli adds a hint of sweetness alongside its pleasant and sweet bitterness.

According to my husband, this salad is so good that you start to eat it, you just can’t stop! Easy to do, colored and delicious, this creamy broccoli salad is perfect for brunches, picnics, barbecues or any excuse to whip it.

Contribution / Sarah Nasello

Made about 2 liters / 8 portions

For the salad:

• 1 pound broccoli florets, cut into small pieces
• ½ cup of dried cranberries (or very small dried fruit)
• ½ cup of pointed, thick and grated cheddar cheese
• 1/3 pistachio cup, roughly chopped (all nuts will work)
• 1/3 red onion cup, finely chopped
• Creamy honey mustard vinaigrette

Contribution / Sarah Nasello

For the creamy honey mustard vinaigrette:

• ¼ cup of oil (extra virgin olive oil or canola oil)
• 3 tablespoons of good mayonnaise or nature Greek yogurt
• 2½ tablespoons of apple cider vinegar
• 2 tablespoons of honey
• 2 tablespoons of Dijon mustard
• 1 clove garlic, chopped
• ¾ teaspoon of kosher salt
• ½ teaspoon of ground black pepper

Contribution / Sarah Nasello

Instructions:

First prepare the vinaigrette, so he has time to develop when you prepare the salad ingredients.

Place all the ingredients of the vinaigrette in an average bowl and whip vigorously until it is creamy and well combined. Let the vinaigrette rest at room temperature when you prepare the salad ingredients. The vinaigrette can be prepared in advance and refrigerated in an airtight container up to 3 days before assembling the salad.

In a large bowl, mix the broccoli, cranberries, cheese, pistachios and red onion. Pour half the vinaigrette over the salad and mix well to combine. Add the remaining vinaigrette and mix again.

For best results, cover the bowl with a plastic film and refrigerate for at least 2 hours before serving, or even during the night.

Contribution / Sarah Nasello

The remains can be stored in an airtight and refrigerated container up to 3 days.