Broccoli Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 23
- Saturated Fat
- 5
- Carbohydrates
- 67
- Dietary Fiber
- 10
- Sugar
- 44
- Protein
- 22
- Cholesterol
- 10
- Sodium
- 1012
- Total: 20 min
- Active: 20 min
Ingredients
1 cup buttermilk
3/4 cup plain Greek yogurt
1/4 cup apple cider vinegar
2 tablespoons packed light brown sugar
1 tablespoon Bertman Ball Park Mustard or other stadium-style brown mustard
1/4 teaspoon grated nutmeg (preferably freshly grated)
1/2 cup chopped fresh dill
Kosher salt and freshly ground pepper
1 large bunch broccoli, cut into small florets; stems peeled, quartered lengthwise and thinly sliced
1 cup roasted salted peanuts
1 cup dried cherries
1 cup thinly sliced scallions
Directions
- In a large bowl, whisk to combine the buttermilk, yogurt, vinegar, brown sugar, mustard, nutmeg and dill. Season with salt and pepper. Stir in the broccoli, peanuts, cherries and scallions.
- Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately or refrigerate for up to 1 day.