WEEKDAYS 1e|12c|p

Zesty Broccoli Salad

Carla Hall
Servings: 5
1 to 30 min
Part 1 of 2

Crunchy broccoli shreds are dressed up with golden raisins, sunflower seeds, and pecans.

  • Ingredients
  • step-by-step directions
Zesty Broccoli Salad
  • 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
  • For the Salad: Trim the ends of the broccoli stems. Using a mandoline, cut the stems into thin slices. Roughly chop the florets. 
  • Add to a large bowl and toss in the carrots, sunflower seeds, pecans, raisins and onion. Season with 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.
  • Add the salad to the dressing and toss to coat.
Similar categories: Other Side Dishes
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