This week in Food Demo we made a creamy Broccoli Salad with Eve! This salad is so refreshing and nourishing on hot summer days. Try this recipe at home and let us know how it goes!
Makes: 4 servings
Dressing Ingredients:
¼ cup plain yogurt, sour cream OR buttermilk
¼ cup mayonnaise
1 Tablespoon cider vinegar
½ teaspoon granulated sugar
¼ teaspoon salt
¼ small red onion, finely chopped
Salad Ingredients:
1 head broccoli (include peeled stems), thinly sliced
¼ cup sunflower seeds, toasted
¾ cup carrots, grated
½ cup cheddar cheese, diced (optional)
1/3 cup dried cranberries OR raisins, coarsely chopped
***Lots of freshly ground black pepper
Instructions:
1. Make Dressing: In a small bowl, whisk together the: yogurt, mayo, vinegar, sugar, salt, and pepper until smooth. Stir in the onion and let sit for at least 10 minutes or so (if you want the flavor of the onions to mellow).
2. Toast Sunflower Seeds:
Place frying pan over medium heat, once pan is hot, add seeds and move around with spatula.
Once they start to brown and become fragrant, remove from heat and transfer to a plate to stop the cooking. Allow to cool.
3. Put It All Together: In a large bowl combine the sliced broccoli, sunflower seeds, carrots, cheddar cheese, and the cranberries. Pour dressing over salad and toss until everything is evenly coated. Taste and adjust seasoning.
4. Serve immediately or keep covered in the fridge for 2 to 3 days.
If you want to share any photos of your cooking or have any questions please feel free to get in touch with Melissa at mrankin@thenorthgrove.ca
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