This easy and healthy broccoli salad is a great side dish for a summer picnic. The inspiration for it comes from NatashasKitchen.com.
Here's how it's done.
Broccoli Pecan Cranberry Salad
Adapted from NatashasKitchen.com
2 medium broccoli heads, chopped into bite-sized pieces (about eight cups)
1 large carrot, grated
1 apple, cored and finely chopped
1/4 cup red onion, thinly sliced
3/4 cup pecans, toasted
3/4 cup sweetened dried cranberries
1/2 cup mayo
1/2 cup sour cream
2 Tbsp fresh lemon juice
1/2 Tbsp sugar
1/4 tsp sea salt
Pinch of black pepper
Preheat your oven to 350. On a small cookie sheet, spread out the pecans and roast for about five minutes. Keep an eye on them so they don't burn. Remove from oven and let cool.
Chop up all of your veggies and throw them together into a large bowl. Add the dried cranberries and the pecans.
In a small bowl, mix together the ingredients for the dressing. Pour over the veggies in the larger bowl and mix well until it's combined. This is best after it's sat in the refrigerator for a few hours.
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