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Broccoli Salad with Almond Vinaigrette

Name: Broccoli Salad with Almond Vinaigrette
Prep time: 15

(4 votes, average: 4.00 out of 5)

15 min prep

2 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

I was a strict vegetarian for many years, and during that time, I branched out into making a lot of different dressings to jazz up my salads and add some protein. One of my...

3 cups 1-inch broccoli florets
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons almond butter
Salt, to taste
2 tablespoons raisins
3 tablespoons toasted slivered almonds

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Nutrition Facts

Calories

354 cals

Fat

30 g

Saturated Fat

3 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

20 g

Carbohydrates

19 g

Sugar

7 g

Fiber

4 g

Protein

10 g

Sodium

386 mg

Directions

Bring 6 cups of salted water to a rolling boil. Drop the broccoli in and boil for 4 minutes or until slightly tender but still crisp. Drain and run the broccoli under cold water. Gently squeeze out the florets and dry with paper towels.
In a medium bowl, whisk together the olive oil, red wine vinegar, almond butter and salt. Stir in the raisins and toasted almonds.
Toss the broccoli in the dressing. Taste for seasoning. Serve immediately at room temperature or store in the refrigerator.

Chef Tips

I like red wine vinegar, but cider vinegar is also very good in this dressing

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.