Broccoli Salad
Ingredients
The salad
-
1
pound
broccoli florets
-
½
cup
chopped red onion
-
½
cup
dried cranberries
-
½
cup
sunflower seeds
The dressing
-
¼
cup
raw tahini
-
2½
tablespoons
red wine vinegar
-
2
tablespoons
maple syrup
-
¾
teaspoon
salt
-
1
clove
garlic, minced
-
to taste
freshly ground black pepper
Instructions
- Chop the broccoli florets into bite-sized pieces and place them in a large mixing bowl.
- Add the chopped red onion and dried cranberries to the bowl.
- In a small bowl, combine tahini, red wine vinegar, maple syrup, salt, minced garlic, and black pepper, stirring well.
- Add 1 to 2 tablespoons of water to the dressing to achieve a thick but pourable consistency.
- Taste the dressing and adjust seasoning if needed.
- Pour the dressing over the broccoli, onions, and cranberries, and toss to coat.
- Cover and let the salad marinate in the fridge for at least an hour.
- Just before serving, stir in the sunflower seeds.
Nutrition Facts (estimated)
Servings
6
Calories
206
Total fat
11g
Total carbohydrates
24g
Total protein
6g
Sodium
322mg
Cholesterol
0mg
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