This salad is not quite filling enough as a meal, but it makes a nice side dish. I enjoyed it this weekend with a hunk of bread (love my carbs) for a simple lunch. It’s a very customizable salad. You could add different veggies or different dried fruits and nuts. You can also use a variety of dressings like a balsamic vinaigrette, or a creamy honey mustard. The possibilities are endless!
Broccoli Slaw with White Wine Vinaigrette, adapted from Trader Joe’s & Martha Stewart, serves 6
- stems from 1 small head broccoli, florets cut off and reserved for another use
- 2 medium sized carrots
- 1 cup diced apples
- 1/4 cup dried cranberries
- 1/4 cup sliced almonds (or nut of your choice)
Using a slicing blade in a food processor, shred carrots and broccoli stems. Combine vegetables with diced apples, cranberries and almonds. Toss with 3/4 cup of dressing (recipe below) and serve.
- 1/4 cup white-wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Pinch of sugar
- 3/4 cup extra-virgin olive oil
In a small bowl, whisk together 1/4 cup white-wine vinegar, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/2 teaspoon pepper, and a pinch of sugar.
Slowly add 3/4 cup extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar.