Recipe courtesy of Sunny Anderson
Sunny’s Quick Steamed Broccoli Salad
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- Level: Easy
- Total: 45 min (includes chilling time)
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 224 mg
- Level: Easy
- Total: 45 min (includes chilling time)
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 249
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 224 mg
Ingredients
Broccoli:
Dressing:
Salad:
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Directions
- For the broccoli: Steam the broccoli according to the package directions.
- Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled.
- For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves.
- For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine.
- Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds.
