2 medium heads of broccoli
½ cup thinly sliced almonds, toasted
⅓ cup dried cranberries
½ small red onion, finely chopped
Buttermilk dressing:
½ cup non-fat buttermilk, well-shaken
⅓ cup low-fat sour cream
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon fresh garlic, finely chopped
salt and pepper, to taste
1
Wash hands well with soap and warm water. Wash produce well and chop as directed.
2
Peel the broccoli stems and trim off the tough ends. Chop remaining broccoli into thin, bite-sized slices. (You may use a food processor with slicing blade OR mandolin slicer to cut into thin slices).
3
In a large bowl, toss the sliced broccoli with almonds, cranberries, and red onion.
4
In a separate small bowl, whisk the buttermilk dressing ingredients together, adding salt and pepper, to taste.
5
Pour dressing over the broccoli and toss to coat. Taste to adjust seasonings.
6
Serve immediately or refrigerate for up to 5 days in a sealed container and serve chilled. Enjoy!
Ingredients
2 medium heads of broccoli
½ cup thinly sliced almonds, toasted
⅓ cup dried cranberries
½ small red onion, finely chopped
Buttermilk dressing:
½ cup non-fat buttermilk, well-shaken
⅓ cup low-fat sour cream
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon fresh garlic, finely chopped
salt and pepper, to taste