Servings: 8-10 serving(s)
Prep time: 20 minutes
Total time: 20 minutes
It’s always great to have a stash of salad recipes that venture from the lettuce sort. In fact, a group of friends and I were joking about a potluck I hosted where everyone, everyone, brought a salad. Fortunately they weren’t all leafy green salads.
You can make a great summer meal of salads when there’s a good variety of vegetables and textures involved (and you have laidback guests who are enjoying the wine).
This marinated broccoli salad recipe from my sister-in-law Jane adds great variety to a potluck and is a welcome change from basic steamed broccoli.
It tastes especially good when it has had a chance to sit for a few hours to mellow the texture and flavour of the raw broccoli. What’s better, it can last in the fridge for a few days and maintains its crunch.
Some people may find a big bowl of raw broccoli daunting. There is a lot of chewing involved with uncooked vegetables but I assure you this salad is worth it.
Be sure to use the broccoli stalks too. Just peel them with a vegetable peeler then cut into a fine dice.
Marinated Broccoli Salad Recipe
1 large head of broccoli, chopped into bite-sized pieces
1 small red onion, diced
1 tomato, diced
1 red pepper, diced
½ cup toasted sunflower seeds or slivered almonds
3 Tbsp. Crosby’s Fancy Molasses
2 Tbsp maple syrup or honey
¼ cup cider vinegar
1 Tbsp. Dijon mustard
½ cup olive oil
Salt & pepper to taste
Place all dressing ingredients, except oil, in a jar with a lid and give it a good shake, taking care to incorporate the mustard well. Add the oil and give it another good shake until it’s well blended. Season with salt and pepper.
Place vegetables in a big bowl and toss with the dressing (you may not need all of it.) Best if made a few hours ahead. Sprinkle with sunflower seeds before serving.
One more thing…
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