Lemon Poppyseed Broccoli Salad

Total time 15 minutes
Share on Facebook Print Recipe

Ingredients

SALAD

  • 4 heads fresh broccoli ~4 & 1/2 – 5 cups
  • ¾ cup dried cranberries
  • ½ cup sliced almonds
  • ½ cup toasted and salted sunflower seeds
  • 1 package 8 ounces sharp cheddar cheese

Dressing

  • 1 cup full-fat mayo
  • 1 tablespoon red wine vinegar
  • 2-4 tablespoons sugar depending on sweetness preference
  • 1 large lemon
  • ½ tablespoon poppyseeds

Instructions

  • Remove the stems from the broccoli and cut into very small pieces.
  • IF you want to blanch the broccoli follow the next few steps.
  • If you’re short on time or don’t mind raw broccoli you can skip blanching.
  • Fill up a bowl with very cold water and a few cupfuls of ice.
  • Bring a pot of water to boiling point.
  • Add in a heaping tablespoon of salt.
  • Pour the broccoli into the boiling water and count to 30.
  • As soon as you get to 30 drain the broccoli and pour the broccoli into your prepared ice/water bath.
  • Allow the broccoli to sit in the cold water until completely cooled.
  • Then remove with a slotted spoon to a salad spinner or bowl.
  • Make sure the broccoli is 100% dried before tossing it with anything else (especially the dressing).
  • I like to use a salad spinner and then let it sit out for a while.
  • If it’s any bit wet, it becomes too watery.
  • Add the cranberries, almonds (toast if desired), sunflower seeds, and sharp cheddar cheese (that has been cut into very small cubes) to the bowl with the broccoli.
  • In a bowl, whisk together the mayo, red wine vinegar, sugar, zest of one lemon, and about 1 tablespoon lemon juice.
  • Add some salt and pepper, taste, and add more sugar (1-2 more tablespoons) or lemon to personal preference (not too much lemon or the dressing becomes too watery)
  • Whisk in the poppyseeds.
  • Toss the dressing with the salad and place in the fridge to marinate for 15-30.
  • Toss again and enjoy!
————————————————————————————————–
Course Cheese / Fruit / Salad