Steamed Broccoli Salad
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 249, total fat 18 G., saturated fats 3 G., proteins 5 G., carbohydrates 21 G., fiber 2 G., cholesterol 8 mg, sodium 224 mg, sugar 10 G.
Calories 249, total fat 18 G., saturated fats 3 G., proteins 5 G., carbohydrates 21 G., fiber 2 G., cholesterol 8 mg, sodium 224 mg, sugar 10 G.
The broccoli for this salad is best steamed; it won't overcook and will be bright, crisp, and still juicy. Toss it in a tangy mayonnaise dressing with raisins, dried cranberries, and toasted almonds and serve as an appetizer or side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Broccoli
- 2 bags of 280-350 g broccoli florets for steaming, such as Birds Eye
- 4-6 fresh sprigs of thyme
- 1 clove of garlic, grated
- Zest of 1 lemon
Refueling
- 0.5 cup mayonnaise
- 1 tbsp + 1 tsp Sriracha sauce
- 1 tbsp lemon juice
- 1 tbsp. sugar
Salad
- 1/4 cup finely chopped red onion
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/4 cup toasted flaked almonds
We recommend
Recipes with similar ingredients: broccoli cabbage, lemon zest, thyme, Sriracha sauce, dried cranberries, raisin, almond
Cooking the dish according to the recipe:
- BroccoliSteam broccoli according to package directions.
Place the thyme, garlic, and zest in a large bowl and rub the ingredients into the bottom and sides. Add the steamed broccoli and toss to combine. Refrigerate until completely chilled. - RefuelingIn a medium bowl, combine mayonnaise, Sriracha, lemon juice, sugar, and a pinch of black pepper. Stir until the sugar dissolves. Then add the red onion, raisins, and cranberries. Stir to combine.
- Remove the thyme from the broccoli. Add the onion dressing and toss gently until the broccoli is evenly coated. Serve the salad chilled or at room temperature, sprinkled with almonds.
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