Favorite Broccoli Salad Recipe Without Bacon
This Broccoli Salad Recipe is light & fresh and easy!
Servings: 6
Calories: 351kcal
Cost: $6.00-$10.00
Equipment
- Jar with tight fitting lid or small bowl
- large skillet with lid
- paring knife
- strainer
- Large bowl
- large spoon
Ingredients
- ⅓ cup Olive Oil
- 3 tablespoons Vegan Mayo or Plain Yogurt
- 2 tablespoons Apple Cider Vinegar
- 2 teaspoons Dijon Mustard
- 2 tablespoons Maple Syrup or honey
- 1 Garlic clove, minced
- 1½ teaspoons Kosher Salt
- ½ teaspoon Freshly Ground Pepper
- 2 cups water
- 1 teaspoon Kosher Salt
- 6 cups Broccoli florets (about a pound) approx. 3 stalks
- Large bowl of Ice Water
- ⅓ cup Shallot, sliced thin
- ⅓ cup Currants, dried
- ½ cup Hazelnuts, chopped
- ¾ cup Parmesan Cheese, shaved
Instructions
- MAKE THE DRESSING In a jar with a tight-fitting lid (like a Ball canning jar) add the olive oil, vegan mayo or yogurt, cider vinegar, Dijon mustard, maple syrup or honey, minced garlic and salt and pepper. Put the lid on and shake very well until all the ingredients are combined. Alternatively, use a small bowl and whisk to combine these ingredients. Refrigerate until ready to use.
- FOR THE SALADRemove the stalks off the broccoli and break apart the broccoli florets with your fingers or a knife, You should have roughly six cups. Blanch the broccoli by boiling 2 cups of water in a large skillet with a teaspoon of salt. Add the cut-up broccoli pieces and stir them in the water to make sure all are covered, and let this boil for 2 minutes. Remove from heat and drain the water, then immediately transfer the broccoli to a large bowl with ice water to stop the cooking. Let this sit for a minute or two, then drain the broccoli and set it aside in a large mixing bowl. Make sure the broccoli is completely dry by blotting it with a paper towel or clean dish cloth. Add the shallots, currants, hazelnuts and Parmesan cheese to the bowl with the broccoli. Drizzle with half the dressing, toss, then add more dressing if desired, then serve and enjoy!
Notes
- Start by adding half the dressing, then toss. Add more if needed to coat all the ingredients.
- This salad is best eaten the day it's made. If making in advance, prep the broccoli and refrigerate in an airtight container. Same with the dressing.
Nutrition
Calories: 351kcal | Carbohydrates: 23g | Protein: 8g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 1286mg | Potassium: 510mg | Fiber: 4g | Sugar: 12g | Vitamin A: 686IU | Vitamin C: 83mg | Calcium: 190mg | Iron: 2mg