Prep Time: 20 minutes
Yield: 12 (½ -cup) servings
Cost per Serving: $0.40
Difficulty Level: Easy
This make-ahead salad offers a surprisingly tasty fusion of flavors and textures that makes eating raw broccoli more fun. You can replace part of the broccoli with ¼-inch slices of broccoli stems, cauliflower florets, or shredded carrots.
2/3 cup eggless mayonnaise
2 tablespoon honey or granulated sugar
1 tablespoon lemon juice
½ teaspoon salt
6 cups broccoli florets, cut into bite-size pieces (about 1 pound)
½ cup chopped red or sweet onion or 1 shallot, thinly sliced
½ cup dried cranberries or raisins
¼ cup pecans or sunflower seeds, toasted
Onion rings for garnish, optional
Stir mayonnaise, honey, lemon juice, and salt together in a large bowl. Stir in broccoli, onion, raisins, and pecans. Garnish with onion rings, if desired. Cover and refrigerate at least two hours to allow the flavors to meld. Will stay fresh in the refrigerator for several days.
Per serving: 98 calories, 6 grams fat, 5 milligrams cholesterol, 11 grams carbohydrate, 1 gram protein
Heather Reseck is a certified wellness coach; a dietitian specializing in vegetarian nutrition and food sensitivities; and a cookbook editor. She is author of Fix-it-Fast Vegetarian Cookbook.