Colorful And Crunchy Broccoli Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Broccoli, carrots, almonds and dried cranberries in a light vinaigrette. Tastes even better the next day! Ingredients:
2 heads fresh broccoli, cut into small florets |
1/2 cup red onion, diced |
1 cup shredded carrot |
3/4 cup dried cranberries |
3/4 cup sliced almonds |
1/2 cup chopped, seeded english cucumber |
1/3 cup white wine vinegar |
1/2 cup olive oil |
1/2 tsp, dried thyme |
1/2 tsp. dried oregano |
1/2 tsp. dijon mustard |
1/2 tsp garlic powder |
salt and pepper to taste |
2 tbsp. chopped fresh parsley |
Directions:
1. Mix broccoli, onion, carrot, cranberries, almonds and cucumber in a large bowl.
2. Whisk together vinegar, olive oil, thyme, oregano and mustard; pour over vegetables and toss to coat.
3. Season with salt and pepper; stir in parsley.
4. Refrigerate for at least 1 hour before serving.
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