Cranberry Almond Broccoli Salad

Here’s a recipe for a little something different to do with your salad:  Cranberry Almond Broccoli Salad

Salad is a common occurrence at my house.  We usually make a green salad every which way to go with our meals, but even that can get a little boring at times.  I found myself in barbecue-with-friends situation the other day.  “I’ll bring the salad!” I offered.  I thought someone else would probably make the classic green salad, so I decided on a broccoli salad instead.

I’ve actually made a couple of different broccoli salad recipes in my time as RecipeGirl (scroll under the recipe below to see my other versions), but since I like to make new things… I dug around on the internet for some new ideas.  This idea comes from Cooking Light– though I changed it up greatly to create my own version.

The salad is tossed lightly in a mayo-sour cream based dressing, but I’d say the flavor highlights in this one are the dried cranberries, toasted almonds and crispy prosciutto.

It’s a good salad recipe to share with friends!

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Cranberry Almond Broccoli Salad

This salad is extra delicious thanks to the addition of crispy prosciutto.

Recipe Details

Prep Time: 20 mins

Cook Time: 3 mins

Chill Time: 1 hr

Total Time: 1 hr 23 mins

Course: Salad

Cuisine: American

Keyword: almond, broccoli, cranberry, prosciutto

Servings: 8 servings

Calories: 348kcal

Author: RecipeGirl.com (adapted loosely from Cooking Light)

Ingredients

• ¼ cup finely chopped red onion
• ⅔ cup mayonnaise (light is ok)
• ¾ cup sour cream (light is ok)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 10 cups coarsely chopped broccoli florets (about 3 good sized crowns)
• ⅓ cup slivered almonds, toasted
• ⅓ cup dried cranberries
• 6 slices prosciutto, fried in a pan until crisp; crumbled

Instructions

• Soak red onion in cold water for 5 minutes, drain.
• To prepare the dressing: In a small bowl, whisk together the mayonnaise, sour cream, vinegar, honey, salt and pepper.
• Place the broccoli in a large bowl. Drizzle the dressing on top and toss well to coat the broccoli. Sprinkle in the onion, almonds, cranberries and prosciutto. Toss gently to mix in.
• Cover the bowl with plastic wrap and chill for at least 1 hour before serving.

Nutrition

Serving: 1serving, Calories: 348kcal, Carbohydrates: 29g, Protein: 11g, Fat: 24g, Saturated Fat: 6g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Cholesterol: 25mg, Sodium: 336mg, Potassium: 1027mg, Fiber: 9g, Sugar: 12g, Vitamin A: 1992IU, Vitamin C: 265mg, Calcium: 177mg, Iron: 2mg

Here are a few more broccoli salad recipes you might enjoy:

• Lemon Poppyseed Broccoli Salad by Chelsea’s Messy Apron
• Broccoli Salad by RecipeGirl
• Broccoli Salad with Blueberries and Honey-Toasted Walnuts by The Roasted Root
• Broccoli Salad with Vinaigrette by RecipeGirl