Boiled broccoli may not get your family clamoring around the dinner table. Instead, get them to gather by offering this sweet, tangy broccoli salad. With sticks of carrots, toasted walnuts and homemade Dijon-red wine vinegar dressing, this side dish will take your meal up a few notches. Plan ahead by toasting the walnuts and preparing the dressing the day before, but save the boiling or steaming for right before serving so the veggies stay crisp. Serve this dish with curry lentil salad sandwiches for a delicious plant-based meal.
Broccoli Salad with Dijon-Red Wine Vinegar Dressing
- ½ cup walnuts
- 10 oz. broccoli florets
- 1½ cups carrots julienned
In medium bowl or jar with lid, combine all dressing ingredients. Adjust seasonings to taste.
Toast walnuts. In a skillet over medium heat, add walnuts and cook about 6-8 minutes until toasted, stirring occasionally to prevent burning. Set aside.
Bring large pot of salted water to boil. Ready a bowl of ice water. Add broccoli to boiling pot and cook about 3 minutes or until crisp but tender. Add carrots and cook 30 more seconds. Drain vegetables and transfer to ice water to stop them from continuing to cook. Drain again and remove excess water.
In large bowl or four individual bowls, combine broccoli, carrots and toasted walnuts. Toss with dressing to coat. Serve immediately.