Servings: 6 to 8
Packed with broccoli, almonds, dried cranberries, and a tangy buttermilk dressing, this dish comes together almost instantly, requires no cooking, and would be welcome at any barbecue or potluck.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was super easy to make and wonderful to eat. I used the mandolin to slice the broccoli - it was a bit messy but the slices were perfect. I will definately make again soon.
OQ (con't) This can be prepped the day before adding the dressing to the salad just before serving. Also used a mandoline which makes a very attractive presentation.
A cook from Toronto- Simply outstanding and would make a broccoli lover of anyone. Served it to a vegetable hater who ate a whole helping and more. Only change was to sub cashews for almonds.
I really liked this, though I admit I am not much of a "salad" person. I prefer a slaw as it is more substantial while still being fresh. I only used a pinch of sugar in the dressing, instead left it to the cranberries to provide that sweet bite. I also just cut the broccoli small, rather than using the food processor or the mandolin. It will be a regular in this house.
Sponsored
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review