CALORIES
279
Broccoli, Almond, and Currant Salad
A light and heavy way to add the extra taste of broccoli to your already delicious almond and currant salad.
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In my Southern family, we grew up eating broccoli in almost every dish. It’s my favorite vegetable and this recipe utilizes it in a light and healthy way. If you can’t find currants, you can substitute dried cranberries, cherries or raisins.
FOOD FACT: Broccoli is a nutrient powerhouse! It’s full of antioxidants and more vitamin C than an orange, with just 34 calories per serving. Recent studies show the antioxidants specific to broccoli can help protect against cell damage.
cuisine
American
SERVINGS
6
Courses
Soup, Salad and Stews
Ingredients
- ½ cup water
- 1/3 cup currants
- 2 pounds broccoli, cut into small florets
- 1/3 small red onion, finely chopped
- ¾ cup sliced almonds, toasted
- ½ cup mayonnaise
- 3 tablespoons lemon juice
- 2 tablespoons vinegar
- 1 teaspoon granulated sugar
- ½ teaspoon black pepper
- ¼ teaspoon salt
Instructions
Heat ½ cup of water to boiling and pour over currants in a small bowl. Set aside for 5 minutes and then drain off the water. Shred the broccoli in a food processor using the shredding disc. In a large bowl, combine the shredded broccoli, currants, red onion, and almonds.- Whisk together the mayonnaise, lemon juice, vinegar, sugar, black pepper, and salt. Pour over the broccoli mixture and toss to combine. Refrigerate for 1 hour before serving.
Notes
Allergens: Egg, tree nuts
Nutrition
Calories:
279
kcal
Saturated Fat:
3
g
Sugar:
1
g
Carbohydrates:
21
g
Sodium:
249
mg
Calcium:
99
mg
Protein:
6
g
Potassium:
555
mg
Iron:
2
mg
Fat
21
mg
Fibre:
5
g
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