by Francesca Patterson
Thanksgiving might be done a little differently amongst all families in the United States, but it usually has the traditional staples. As we know, these are most often a turkey (or another main course), gravy, stuffing, maybe corn, some kind of potatoes, and cranberry sauce. However, I feel as though there isn’t enough credit going to the greens on the plate when it comes to this feast. At least, I know I usually don’t give them any. This year, I wanted to make sure that along with all the delicious comfort food we’ll be having, there is also going to be something light and nutritious to balance it out. This broccoli salad is perfect for just that. I used fresh Norman’s broccoli and complimented it with bright lemon juice and apple cider vinegar, as well as crunch and sweetness from the cranberries and almonds. I can safely say that this dish is healthy and tasty, but not too “green” to make anyone think you’re not on the whole stuff-your-face kind of vibe. Try this if you don’t know how to balance out all the starches on your table, or if you have to make something for dinner and want to do something easy! The best part is you can make it advance and keep it in your fridge to let the flavors soak together. It also won’t require any kind of pre-heating that can lead to fights over the oven.
INGREDIENTS
- 1 large head of broccoli or 2 small (shredded)
- 1/2 red onion (finely diced)
- 1/2 cup sliced almonds
- 1/4 mayonnaise
- 1 tbsp lemon juice
- 1/4 cup dried cranberries
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- pepper (to taste)
DIRECTIONS
- Using a grating disk of a food processor or a sharp knife, shred your broccoli.
- In a large bowl, mix together shredded broccoli with the rest of your ingredients. Fold all of this together until thoroughly incorporated. Make sure there are no clumps of mayonnaise.
- Allow this to sit in the fridge for at least 30 minutes before serving to allow flavors to settle.
