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Crunchy Broccoli Salad With Raspberry Vinaigrette
6-8
20 mins
Ingredients
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For The Salad
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6 cups fresh broccoli florets
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1 cup mixed dried berries
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½-cup roasted sunflower kernels
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¼-cup sliced almonds
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4 slices bacon, cooked to a desired crisp and crumbled
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1 small red onion, sliced
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For The Raspberry Vinaigrette
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½-cup fresh raspberries
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½-tsp. sugar
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2 Tbsp. fresh lemon juice
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2 Tbsp. STAR White Wine Vinegar
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6 Tbsp. STAR Extra Virgin Olive Oil
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Salt and fresh ground pepper, to taste
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¼-cup plain, non-fat yogurt (optional)
Instructions
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1.
In a large salad bowl combine broccoli, dried fruits, sunflower seeds, almonds, crumbled bacon, and red onions; set aside.
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2.
Set a handheld wire strainer over a small jar or glass.
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3.
Using a spoon, push the raspberries through the wire strainer to puree. Reserve the raspberry juice.
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4.
Transfer puree to a small mixing bowl; stir in the raspberry juice, sugar, lemon juice, vinegar.
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5.
Whisk in the olive oil until completely incorporated.
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6.
Add salt and pepper; continue to whisk until well combined.
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7.
At this point, you can also whisk in the yogurt, if using.
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8.
Pour dressing over broccoli mixture; toss to combine.
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9.
Cover and chill for 4 to 24 hours.
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10.
Stir before serving.
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11.
If salad is a bit dry, stir in little olive oil or yogurt (if using) to moisten.
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12.
Serve
