Broccoli Salad
This isn't your every day Broccoli Salad! Made with a garlicky vinaigrette boasting a touch of heat, broccoli is about to be your family's favorite vegetable. Bring it to a potluck, BBQ, or whip it together for a busy weeknight side dish!
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Lunch, Salad
Cuisine: American
Keyword: broccoli salad
Servings: 4
Calories: 124kcal
- 1 head broccoli cut into small florets
Dressing
- 2 tablespoon olive oil
- 2 tablespoon rice vinegar
- 2 tablespoon lemon juice freshly squeezed
- 4 cloves garlic minced
- 1 teaspoon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon red pepper flakes
Cook Broccoli: Place the broccoli florets in a pot of boiling water. Cook the broccoli for 2-3 minutes or until tender-crisp.
Make Dressing: Meanwhile, add all the dressing ingredients to a small bowl and whisk well. Set aside.
Shock: Transfer the broccoli directly from the boiling water to a bowl of ice water, using a slotted spoon. Let it sit for 5 minutes, then drain well. Transfer it to a paper towel lined bowl to fully dry.
Toss: Remove the paper towel from the bowl and pour the dressing over the broccoli. Toss the broccoli to coat well with the dressing.
- Cover the bowl with plastic wrap or transfer leftovers to an airtight container. Store in the fridge for 3-5 days.
- This salad can be frozen as well. It will last up to 1 year if stored in an airtight container.
Serving: 1serving | Calories: 124kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 502mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1095IU | Vitamin C: 139mg | Calcium: 77mg | Iron: 1mg