Broccoli Salad with Water Chestnuts and Dried Cranberries
Here’s a delicious salad idea for dinner courtesy of The American Heart Association.
Ingredients
7 cups broccoli florets (about 2 heads broccoli)
1 cup grated broccoli stem (also from 2 heads broccoli)
2 cans sliced water chestnuts, 5 oz cans
1/2 cup dried, unsweetened cranberries
3 tbsp canola oil
3 tbsp red wine vinegar
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
Instructions
1
Remove and reserve the stalks from the broccoli.
2
In a large bowl, mix the canola oil, red wine vinegar, garlic powder, salt and pepper until full combined.
3
Chop broccoli florets into bite-size pieces and transfer them to the bowl with the vinaigrette.
4
Peel the broccoli stems and grate them. Add the grated stems to bowl along with the water chestnuts. Gently toss everything together, cover and refrigerate over night to marinade. Serve and enjoy!
Tags:
Broccoli SaladChef BryanCooking with Chef BryanDried CranberriesThe American Heart AssociationWater Chestnuts
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