Watercress Grape Broccoli Salad
A delicious twist on the same-old, same-old broccoli salad! Perfect alongside grilled entrees, burgers or just on it's own!
Servings: 6
Calories: 174kcal
Ingredients
- For the raisins:
- ½ cup golden raisins
- 2 teaspoons water
- For the pine nuts:
- 1 teaspoon butter
- ⅓ cup pine nuts
- ½ teaspoon fine sea salt
- For the dressing:
- ½ cup Greek yogurt
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon grainy mustard
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 3 tablespoons milk I use whole milk
- For the salad:
- 1 very fresh head of broccoli 12 ounces—cut into large florets, stem peeled and reserved
- 1 cup seedless green grapes halved
- 2 ounces small watercress sprigs or pea shoots baby arugula, baby spinach or mâche
Instructions
- 1. Combine raisins and water in a small microwave-safe dish. Cover tightly with plastic wrap and microwave on high for 1 minute. Set aside to cool.
- 2. Melt the butter in a small skillet over medium low heat. Add the pine nuts and salt. Cook, stirring the skillet occasionally, until golden, 5-7 minutes.
- 3. In a small bowl, combine the yogurt with the mustard, honey, Greek yogurt, vinegar, milk and a pinch of kosher salt. Stir well, the set aside.
- 4. Using a mandolin, sharp knife or the slicing blade in a food processor, very thinly slice the broccoli florets and stems.
- 5. Arrange the broccoli on a serving platter. Top with the grapes, plumped raisins and watercress (or other greens) Drizzle with the dressing or serve dressing separately. Garnish with pine nuts and serve.
Nutrition
Calories: 174kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 275mg | Potassium: 571mg | Fiber: 3g | Sugar: 17g | Vitamin A: 905IU | Vitamin C: 93mg | Calcium: 98mg | Iron: 1.6mg
