Ingredients with Measurements:
- 1 head of broccoli, chopped into small florets
- 1/2 red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the chopped broccoli, sliced red onion, dried cranberries, sunflower seeds, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
3. Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled and enjoy!
15 minutes preparation time, no cooking time required.
Temperature: Serve chilled.
Serving size: This recipe makes 4 servings.
Nutritional information:
- Calories: 305
- Fat: 23g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 8g
Substitutions for ingredients:
- You can substitute the dried cranberries with raisins or chopped dates.
- You can substitute the sunflower seeds with chopped almonds or pecans.
- You can substitute the feta cheese with goat cheese or blue cheese.
Variations:
- Add some chopped bacon or cooked chicken for a heartier salad.
- Add some sliced avocado for some extra creaminess.
- Add some chopped fresh herbs like parsley or cilantro for some extra flavor.
Tips and tricks:
- Make sure to chop the broccoli into small bite-sized pieces for easier eating.
- If you don't like raw broccoli, you can blanch it in boiling water for 1-2 minutes before adding it to the salad.
- If you want to make this salad ahead of time, you can prepare the dressing and store it separately from the salad ingredients until you're ready to serve.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra feta cheese, sunflower seeds, or dried cranberries.
Garnishes:
- Feta cheese
- Sunflower seeds
- Dried cranberries
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the dressing is too tart, add a little more honey to balance out the flavors.
- If the salad is too dry, add a little more olive oil or apple cider vinegar to the dressing.
Food safety advice:
- Make sure to wash the broccoli thoroughly before using it in the salad.
- Store any leftover salad in the refrigerator and discard after 3 days.
Food history:
- The origins of broccoli are believed to be in Italy, where it was first cultivated in the Roman Empire.
Flavor profiles:
- This salad has a sweet and tangy flavor from the dried cranberries and apple cider vinegar, and a nutty crunch from the sunflower seeds.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a larger meal.
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