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Carla Hall's Broccoli Salad

Chicken Fried Chicken Carla Hall
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Zesty Broccoli Salad
skill level
Easy
time
1-30min
servings
5
cost
$
Contributed by : Carla Hall
Crunchy broccoli shreds are dressed up with golden raisins, sunflower seeds, and pecans.
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ingredients
  • For the Salad:
  • 2 heads Broccoli (stems peeled)
  • 2 Carrots (finely julienned)
  • 1/3 cup Golden Raisins
  • 3 tablespoons Sunflower Seeds (toasted)
  • 1/3 cup Pecans (toasted and roughly chopped)
  • 1/2 Red Onion (finely sliced)
  • For the Dressing:
  • 2 Lemons (zest and juice)
  • 2 cloves Garlic (finely minced)
  • 2 teaspoons Dijon Mustard
  • 2 teaspoons Honey
  • 2 to 3 tablespoons Olive Oil
  • Salt and Pepper
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 heads Broccoli (stems peeled)
    For the Salad: Trim the ends of the broccoli stems. Using a mandoline, cut the stems into thin slices. Roughly chop the florets. 
  • 2
    2 Carrots (finely julienned)
    1/3 cup Golden Raisins
    3 tablespoons Sunflower Seeds (toasted)
    1/3 cup Pecans (toasted and roughly chopped)
    1/2 Red Onion (finely sliced)
    Add to a large bowl and toss in the carrots, sunflower seeds, pecans, raisins and onion. Season with salt and pepper.
  • 3
    2 Lemons (zest and juice)
    2 cloves Garlic (finely minced)
    2 teaspoons Dijon Mustard
    2 teaspoons Honey
    2 to 3 tablespoons Olive Oil
    Salt and Pepper
    For the Dressing: Add all of the dressing ingredients except the oil to a large bowl. Slowly whisk in the oil to emulsify. Season with salt and pepper and taste. Adjust seasoning.
  • 4
     
    Add the salad to the dressing and toss to coat.
 
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