Broccoli Crunch Salad
Broccoli Crunch Salad is a flavorful and nutritious side dish featuring a delightful mix of textures and a tangy dressing. It's an excellent option for those seeking a healthy, low-carb meal or a summer salad. It's low carb, easy to make and super simple!
Ingredients
- 1 small head of broccoli about 370g
- 1 cup pecans about 120g
- 1 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 100 g feta cheese
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1/2 tsp black pepper
- 1/4 red onion
- 1/4 cup dried cranberries about 20g
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F).
- Toast Pecans: Spread the pecans on a baking tray and bake in the preheated oven for 4 minutes. After 4 minutes, give them a toss, then bake for another 4 minutes. Be attentive and remove them from the oven when you start to smell the toasting aroma and before they become too browned. Set aside to cool, then chop into smaller pieces.
- Prepare Ingredients: Chop the broccoli into small pieces, about 1 cm. Finely slice the red onion. Chop the dried cranberries. Chop or crumble the feta cheese.
- Make Dressing: In a small bowl, combine the red wine vinegar, lemon juice, Dijon mustard, olive oil, and black pepper. Mix together until well combined, then add in 1 tablespoon water to thin it out.
- Assemble Salad: In a large mixing bowl, add the chopped broccoli, sliced red onion, chopped cranberries, crumbled feta cheese, and toasted/chopped pecans. Mix together well.
- Dress Salad: Pour the prepared dressing over the salad ingredients in the bowl. Toss all the ingredients together until the salad is evenly coated with the dressing.
Nutrition
Calories: 661kcalCarbohydrates: 36gProtein: 17gFat: 54gSaturated Fat: 11gPolyunsaturated Fat: 12gMonounsaturated Fat: 28gCholesterol: 45mgSodium: 661mgPotassium: 793mgFiber: 11gSugar: 17gVitamin A: 2138IUVitamin C: 279mgCalcium: 434mgIron: 4mg
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