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Recipe by Brynie Greisman

Beyond Broccoli Salad

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Dairy Dairy
Easy Easy
8 Servings
Allergens
10 Minutes
Diets

Your taste buds will go wild with the freshness and variety of this refreshing salad. The crunch is amazing, too.

Ingredients

Salad

  • 5 cups (1 pound or 1/2 kilogram) Beleaf Frozen Broccoli Florets

  • 2 stalks celery, sliced

  • 2 scallions, sliced

  • 1/2 cup seedless green grapes

  • 1/2 cup seedless red grapes

  • handful of Gefen Sweetened Dried Cranberries

  • 3–4 ounces (about 100 grams) grated feta cheese

  • generous handful of roasted sunflower seeds

  • generous handful roasted whole almonds, crushed

Dressing

  • 1/3 cup Gefen Light Mayo

  • 1/3 cup sour cream and yogurt mixed together

  • 3 tablespoons vinegar

  • 3 tablespoons sugar, or to taste

  • pinch of salt

  • 1 teaspoon orange zest

Directions

For the Salad

1.

Blanch broccoli by placing in boiling water for five minutes and then submerging in ice water for a few minutes. Drain.

2.

Cut into small pieces and place in a large bowl.

3.

Add celery, scallions, grapes, and dried cranberries. Mix together.  

Notes:

Blanching the broccoli helps it retain its bright green color. 

Dressing

1.

Whisk together the dressing ingredients in a small bowl. Pour over salad and toss to coat.

2.

Scatter feta cheese on top. Garnish with seeds and nuts.

Notes:

Dressing can be made a day or two in advance. Dress salad half an hour before serving for optimum results.   

Credits

Photography: Moishe Wulliger Styling: Renee Muller

Beyond Broccoli Salad

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Toby
Toby
6 years ago

Awesome! Made it for my Chanukah party this year and it went!!!! Not a bit left.

Chaia Frishman
Chaia Frishman
Reply to  Toby
6 years ago

Amazing. I am a big fan of broccoli.