Broccoli Crunch Salad
Ingredients
The salad
-
2
lbs.
broccoli
-
½
cup
quinoa
-
½
cup
sliced almonds
-
4
pieces
scallions
-
½
cup
dried cranberries
-
½
cup
sunflower seeds
The dressing
-
½
cup
sour cream
-
½
cup
buttermilk
-
2
tablespoons
white balsamic vinegar or apple cider vinegar
-
1
tablespoon
sugar
-
1
teaspoon
kosher salt
Instructions
- 1. Bring a large pot of water to a simmer and season with salt.
- 2. Prepare the broccoli by trimming and cutting it into small pieces.
- 3. Blanch the broccoli in the simmering water for about 10 seconds, then transfer to a sheet pan.
- 4. In the same pot, boil the quinoa for 12-15 minutes until cooked, then drain.
- 5. Toast the sliced almonds in a skillet over low heat until golden.
- 6. In a large bowl, whisk together the sour cream, buttermilk, vinegar, sugar, and salt to make the dressing.
- 7. Add the blanched broccoli, toasted almonds, scallions, cranberries, and sunflower seeds to the dressing and toss to combine.
- 8. Once the quinoa is cooked, add it to the bowl and mix well.
- 9. Serve immediately or store in containers for later.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
20mg
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