Nan's Broccoli Salad

This is one of those recipes I don't really measure; just kinda eyeball each ingredient, a little of this, more of that. So don't feel at all locked into the measurements (guesstamations!) given. Adjust to your own taste. For instance, shredded carrots aren't in the recipe, but I saw some in my fridge and thought they'd add to the color, so threw in a small handful.
Please DON'T skip the blanching! It really makes a difference. Not only does it brighten the color of the broccoli, it also makes it easier to chew while still being crisp.
Nan's Broccoli Salad
This is one of those recipes I don't really measure; just kinda eyeball each ingredient, a little of this, more of that. So don't feel at all locked into the measurements (guesstamations!) given. Adjust to your own taste. For instance, shredded carrots aren't in the recipe, but I saw some in my fridge and thought they'd add to the color, so threw in a small handful.
Please DON'T skip the blanching! It really makes a difference. Not only does it brighten the color of the broccoli, it also makes it easier to chew while still being crisp.
Steps
- 1
Bring a large pot of water to boil while prepping the broccoli. Peel the large broccoli stems and slice. Cut the head into florets.
- 2
When water is boiling, add broccoli and cook for just 1 minute. Immediately drain and put into bowl of ice water. Add the chopped red onion (helps to take the harsh bite out, which red onions often have). Let sit for 5 minutes, drain well, and pat dry with paper towel.
- 3
Add all salad ingredients to large bowl and gently toss with a rubber spatula.
- 4
Whisk together all salad dressing ingredients.
- 5
Pour dressing over salad and mix well with rubber spatula. Store, covered, in refrigerator. Best if chilled at least an hour before serving. Enjoy!
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