I mentioned this broccoli salad in my November Cooking Class post and that I was planning on making it for Thanksgiving. Well, I did and it was a huge hit, as I knew it would be! And now, I’m going to share it with all of you.
You’re welcome. :)
Like I mentioned in the cooking class post, we made this salad and it was love at first bite. I was so unsure about it because of the green onions. But let me tell you, those green onions help make the salad! This salad would not be the same without them, so don’t you dare leave them out! I’ll know. I’ll find you and have you remake the salad according to the ingredients listed and sit there and watch you eat it and enjoy it! Wow, that just got scary. #awkward
This salad is super easy to throw together ahead of time. Obvs, I made it Thanksgiving morning! I thought I was going to need to double the recipe, but I didn’t have enough broccoli – it fed my whole army-sized family anyway, and I still had some leftovers!
Remind me to apologize to my Mother.In.Love for making two pies. I made three pies. My mom made a pie. And my sister’s boyfriend brought a pie. That’s seven, SEVEN pies people! We have pie overflow going on in my dining room and half the people took one slice! ONE SLICE! WHYYYY??? IT’S THANKSGIVING DAY, DON’T YOU PEOPLE KNOW CALORIES DON’T COUNT? #lotsofleftoverpie #Iatealotofpieonblackfriday #thereisstillpieinourfridge #pieisgoingtoconsumeme #itfeelsweirdtypingwithoutspaces
Okay, enough hashtags. Really? Can there be too many hashtags?
Anyway, this salad, whether you’re making it for a large crowd or just as a side with your dinner, I promise that you will love it! (Sorry for the photo below. Oregon sun had gone and was replaced with kitchen lights, but we wanted you to see it with the toasted sliced almonds.)
- 4 cups broccoli florets, cut small
- 1 cup toasted almonds, sliced
- 1 bunch green onions, sliced
- 1 cup celery, sliced
- 2 cups red grapes, cut in half
- 1 cup dried cranberries
- 1 cup mayonnaise
- 1 tbsp vinegar
- 1/3 cup sugar
- Combine salad ingredients (broccoli, onions, celery, and grapes).
- Mix together dressing ingredients (cranberries, mayonnaise, vinegar, and sugar), stirring to dissolve sugar.
- Combine salad and dressing and let stand for 3 to 4 hours before serving.
- Top with toasted almonds just before serving.
Recipe by Lisa Pearson
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 293Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 8mgSodium: 203mgCarbohydrates: 28gFiber: 4gSugar: 21gProtein: 4g
Nutrition information isn’t always accurate.