BROCCOLI SALAD WITH ORANGE YOGURT DRESSING

April 11, 2020

 

Ingredients
Dressing
5 tablespoons Greek yogurt
2 tablespoons fresh orange juice
2 teaspoons orange zest
1 tablespoon honey
2 teaspoons Red Barrel Aged Wine Vinegar
1 tablespoon Mandarin Olive Oil
Salt and freshly ground black pepper

 

Salad
2 pounds broccoli
1 teaspoon kosher salt
½ cup thinly sliced celery
¼ cup dried cranberries
¼ cup chopped walnuts, toasted

 

Directions
For dressing, combine yogurt, orange juice, zest, honey, and Red Barrel Aged Wine Vinegar in a small bowl. Whisk in Mandarin Olive Oil. Season to taste with salt and freshly ground black pepper; set aside.
Cut broccoli into small florets, trimming off and discarding woody parts of stalks. Using a vegetable peeler, peel the outer ⅛ inch from each stalk. Cut stalks in half lengthwise, then into bite-size pieces. You should have about 9 cups broccoli.
Fill a large stockpot with about 2 inches of water and add salt. Bring to a simmer. Add broccoli, replace lid, and steam for about 6 minutes, tossing once, or until broccoli is crisp-tender.
While broccoli is cooking, prepare a large bowl of ice water. Using tongs, plunge cooked broccoli into ice water to cool. Drain and set aside.
Transfer broccoli to a large mixing bowl. Add celery and cranberries and toss with enough dressing to coat. Sprinkle with walnuts. Serve immediately or refrigerate until ready to eat.

Please reload

Featured Posts

Pairing of the Week

April 2, 2016

1/2
Please reload

Recent Posts

August 17, 2020

August 17, 2020

August 17, 2020

August 17, 2020

August 15, 2020

August 14, 2020

August 14, 2020

August 13, 2020

Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2020 The Olive Obsession