Every Christmas my grandmother makes broccoli salad. This doesn’t seem like a major deal and it isn’t, but I love it and it’s a staple in our family. It’s an easy recipe and for the holidays, she puts the broccoli stalks like a christmas tree and the tomatoes like the ornaments.
Well I might not place the broccoli and tomatoes as a picture during the year, but I still make the salad on a normal basis. It’s so good and nutritious with 5 grams of fiber, 40% of your daily Vitamin A intake and 141% of your vitamin C intake! Yum!
Broccoli Salad (serves 3-4)
about 1# (I used 3 heads weighing 18 oz) of broccoli
1 can of diced tomatoes (I used Muir Glen No Salt Added Tomatoes)
NOTE: I know I’m not one to use many canned products, but tomatoes in the winter are mealy an gross, so if you want tomatoes, use the canned one. Muir Glen is an organic brand that uses only tomatoes, tomato juice and citric acid (which is lemon juice) so there’s no weird additives. Likewise, I suggest the No Salt Added because the whole can has only 45 mg of sodium. Did you know that the “regular” whole can has about 1200 mg of sodium?!?
1 tablespoon on dijon mustard
1/4- 1/2 cup of your favorite vinaigrette
1. Trim and cut broccoli into spears. Steam until tender, but still a little crisp and bright green. Drain.
2. Drain the can of tomatoes into a bowl.
3. Put the drained broccoli and tomatoes into a bowl and toss together.
4. Whisk 1/4-1/2 cup of your favorite vinaigrette (at home ours is olive oil, red wine vinegar, salt and pepper) with the dijon mustard and toss with the broccoli and tomatoes.
NOTE: the warm broccoli will soak up flavor so while 1/2 cup might seem like a lot, start with the smaller amount and keep some on hand so the salad doesn’t get dry.
5. Serve still warm or at room temperature. 🙂