Addicting Broccoli Salad
A simple and yet very addicting broccoli salad. Crunchy, munchy, tangy, salty, sweet, and and all sorts of others good things. Tossed with my homemade ranch dressing and toasted almonds, this makes an easy side dish.
Ingredients
- 1 lb about 4 cups of fresh broccoli florets, stems included slice thin and then slice into bite size pieces
- ½ scant cup sliced almonds - toasted
- 1/3 cup dried cranberries finely chopped
- Salt to taste
- Fresh Cracked Black Pepper
- 1-2 tsp apple cider vinegar
- 1 teaspoon honey to taste
- ½ cup homemade ranch dressing https://christinesnotebook.com/greek-yogurt-ranch-dressing/
Instructions
Roast the almonds:
- Preheat the oven to 350°F. Spread sliced almonds on a baking sheet and roast for about 5 minutes, watching closely — they burn quickly. Set aside to cool.
Prep the mix-ins:
- Finely chop the broccoli into thin slices and then small, bite-sized pieces. For the stalk, peel the outer layer and copy things as well, these add a nice crunch! Chop the dried cranberries very small so they distribute evenly through the salad.
Assemble the salad:
- Add the broccoli, roasted almonds, and cranberries to a large bowl. Season lightly with salt.
Dress it:
- Add a splash of apple cider vinegar, a small drizzle of honey, and the ranch dressing. Toss well to coat.
Taste and adjust:
- Adjust salt, vinegar, or honey as needed. Chill slightly before serving if desired.
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