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.
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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