Side
Broccoli Crunch Salad
Crisp broccoli florets soak up a bright red wine vinaigrette laced with garlic and Italian herbs, while shallots soften just enough to mellow. Every bite delivers crunch from pistachios, pepitas, and crushed Parmesan crisps, balanced by tangy sun-dried tomatoes and a savory finish.
- Total
- 17 min
- Prep
- 17 min
- Serves
- 6
Nutrition per Serving
- Calories
- 259
- Protein
- 7g
- Carbs
- 16g
- Fat
- 20g
- Fiber
- 4g
- Sugar
- 3g
- Sodium
- 377mg
Ingredients
- 3 tbsp red-wine vinegar
- 2 medium cloves garlic, minced (about 2 tsp.)
- 1 tsp Italian seasoning
- ½ teaspoon salt
- ⅓ cup extra-virgin olive oil
- 5 cup broccoli florets, cut into ½-inch pieces
- 1 large shallot, chopped (⅓ cup)
- ⅓ cup chopped drained sun-dried tomatoes
- ⅓ cup chopped unsalted raw pistachios
- ⅓ cup unsalted roasted pepitas
- ⅓ cup Parmesan crisps, crushed (10 crisps)
Instructions
- Whisk 3 tablespoons vinegar, the minced garlic, 1 teaspoon Italian seasoning and ½ teaspoon salt together in a small bowl. Gradually add ⅓ cup oil in a thin, steady stream, whisking until emulsified.
- Combine broccoli pieces, chopped shallot and ⅓ cup sun-dried tomatoes in a large bowl. Drizzle with the vinaigrette and toss until evenly coated. Cover and refrigerate until flavors meld, at least 30 minutes (or up to 3 days).
- When ready to serve, stir in ⅓ cup each pistachios, pepitas and crushed Parmesan crisps.