Description
The broccoli crunch salad combines steamed broccoli, crispy toasted salami, crunchy toasted walnuts, and dried cranberries – all tossed in a creamy mayonnaise vinaigrette.
Ingredients
Scale
Salad:
- 1 large broccoli head, cut into florets, makes about 6–7 cups.
- 6 slices salami, toasted
- ¼ cup walnuts, toasted and chopped
- ⅓ cup dried cranberries
Dressing:
- ¾ cup mayonnaise
- 2 tbsp red wine vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cut the broccoli into florets. Remove the tough skin from the stalks and steam for 2-3 minutes. It will become softer, but still remain crunchy,
- Cut the salami into stripes. Then toast until it becomes crispy.
- Toast the walnuts for 5 minutes and then remove the peels as much as you can. Then, chop them.
- Prepare the dressing. Whisk all the ingredients. Do not exaggerate with the mayonnaise. You will want to coat the salad, not soak it in the dressing.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: salad