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.

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