Broccoli salad with nuts and cranberries

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   Let's divide the broccoli into florets - I also want to cut off the stem - you see the stem is denser and will cook longer, we don't throw it in, you can add it to the soup later.

2. STEP 2

   

   The water has boiled, add a little salt to it and lower the broccoli florets for 3 minutes. While the broccoli is cooking, we will prepare the dressing.

3. STEP 3

   

   Combine 1 tablespoon of lemon juice, a teaspoon of Dijon mustard, and 1 teaspoon of balsamic vinegar.

4. STEP 4

   

   And lastly, pour in olive oil in a thin stream.

5. STEP 5

   

   You can now remove the broccoli directly into ice water so that they do not lose color.

6. STEP 6

   

   Now let's mix everything you need for the salad - chopped roasted hazelnuts, cranberries dried in apple juice and 1 purple onion cut into half rings.

7. STEP 7

   

   Add cooled broccoli

8. STEP 8

   

   Pour in the dressing and mix everything thoroughly

Comments on the recipe

Ira

31.10.2023

5

Yulia Reznikova, excellent vitamin salad! The gas station is just the bomb!!! I really liked the advice to prevent the cabbage from losing its color by using ice water after boiling water. Thank you very much for the recipe!!!

Flora

31.10.2023

4.6

Tasty! A discovery for me was dried cranberries in apple juice. I didn't even think about this. Thanks for the recipe!