Tonight's yield from the Friday night Farmers' Market yielded many wonderful veggies, including a gorgeous head of broccoli. I decided then and there that broccoli salad would be my main course for dinner tonight. Here's how it all went together:
Dressing - whisk together
Assemble the salad by mixing together the cooled broccoli and nuts/seeds you may have on hand. I put in dried cranberries, hazelnuts, pumpkin seeds, and would definitely have put in feta if I'd had any. Add the dressing (I used about 1/2). Cool for an hour in the fridge if possible.
- Clean and cut a head of broccoli into evenly sized pieces
- Boil 8 cups of water in your 12-cup Multipurpose Pot (love this little gem!) When just about boiling, add some salt. While this is boiling, prepare your cold water bath. (I use one of my sinks filled with cold water and ice cubes.)
- Add the broccoli to the boiling water for 1-2 minutes. Drain and then dump into the cold water bath. Drain again once cool.
Dressing - whisk together
- 1/4 cup light mayo
- 1/2 cup Greek yogurt
- 2 tsp sugar
- 1 generous tablespoon Lemon Dilly Dip mix
- splash of lemon juice
Assemble the salad by mixing together the cooled broccoli and nuts/seeds you may have on hand. I put in dried cranberries, hazelnuts, pumpkin seeds, and would definitely have put in feta if I'd had any. Add the dressing (I used about 1/2). Cool for an hour in the fridge if possible.