Crunchy Broccoli Salad with Strawberries
This fresh take on classic Crunchy Broccoli Salad is loaded with 2 kinds of broccoli, plump strawberries, sweet dried cranberries, tart green apples and a simple homemade dressing that is both creamy and tangy.
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Servings: 5 people
Ingredients
- 4 cups chopped. broccoli florets
- 2 cups chopped broccolini
- 2 cups chopped green apple
- 16 ounces strawberries quartered
- 1 cup dried cranberries
- 1 cup chopped pecans, toasted
- ¼ cup feta cheese crumbles
Easy Homemade Dressing
- 1 cup heavy whipping cream
- 1 tablespoons powdered sugar
- ¼ cup real mayonnaise
- 2 tablespoons red wine vinegar
- salt & pepper to taste
Instructions
- Preheat oven to 350 ℉ to toast pecans.
- Arrange pecans in a single layer on a baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes. Set aside to cool.
- In a large bowl, whip heavy cream with a whisk or mixer for approximately 3-5 minutes or until stiff peaks begin to form. As cream whips, sprinkle in the powdered sugar. When cream is fully whipped, gently fold in the mayonnaise and red wine vinegar until fully incorporated. Salt & pepper to taste and set aside.
- In a large bowl, toss together the two broccolis, chopped apple, strawberries, cranberries and cooled toasted pecans and feta cheese. Pour dressing over salad. Toss again, dressing the salad well.
- Cover salad tightly and refrigerate 1 hour before serving.