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Broccoli Salad with Water Chestnuts and Dried Cranberries

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Broccoli Salad with Water Chestnuts and Dried Cranberries

The acid in the red wine vinegar breaks down the broccoli, softening it so there’s no need to cook it.

Ingredients

Servings  4   Serving Size   2 cups

  • 7 cups chopped broccoli florets (about 2 heads of broccoli)
  • 1 cup grated broccoli stems (about 2 heads of broccoli)
  • 2 5-ounce cans sliced water chestnuts, drained
  • 1/3 cup dried unsweetened cranberries
  • 3 tablespoons canola or corn oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper (freshly ground preferred)

Directions

Tip: Click on step to mark as complete.

  1. Put the broccoli florets, broccoli stems, water chestnuts, and cranberries in a large resealable plastic bag.
  2. In a small bowl, whisk together the oil, vinegar, garlic powder, salt, and pepper. Pour into the plastic bag. Seal the bag tightly. Gently toss to combine. Refrigerate for at least an hour and up to 24 hours.

Cooking Tip: If you don't have much time to marinate the broccoli, be sure to cut the florets into small bite-size pieces to help them soften more quickly.

Keep it Healthy: When you're only using the broccoli florets in a recipe or serving as a side dish, keep the stems for a later use. You can grate and toss them into a salad or soup later in the week.

Tip: Don’t have red wine vinegar? Substitute lemon juice. 

Nutrition Facts

Broccoli Salad with Water Chestnuts and Dried Cranberries
CaloriesCalories
182 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
9g Per Serving

Nutrition Facts

Calories 182
Total Fat 11 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 6.5 g
Cholesterol 0 mg
Sodium 192 mg
Total Carbohydrate 20 g
Dietary Fiber 9 g
Sugars 2 g
Protein 5 g

Dietary Exchanges
2 fat, 1/2 fruit, 3 vegetable

 
The acid in the red wine vinegar breaks down the broccoli, softening it so there’s no need to cook it.

Nutrition Facts

Broccoli Salad with Water Chestnuts and Dried Cranberries
CaloriesCalories
182 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
9g Per Serving
×
Calories 182
Total Fat 11 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 6.5 g
Cholesterol 0 mg
Sodium 192 mg
Total Carbohydrate 20 g
Dietary Fiber 9 g
Sugars 2 g
Protein 5 g

Dietary Exchanges
2 fat, 1/2 fruit, 3 vegetable

Ingredients

Servings  4   Serving Size   2 cups

  • 7 cups chopped broccoli florets (about 2 heads of broccoli)
  • 1 cup grated broccoli stems (about 2 heads of broccoli)
  • 2 5-ounce cans sliced water chestnuts, drained
  • 1/3 cup dried unsweetened cranberries
  • 3 tablespoons canola or corn oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper (freshly ground preferred)

Directions

Tip: Click on step to mark as complete.

  1. Put the broccoli florets, broccoli stems, water chestnuts, and cranberries in a large resealable plastic bag.
  2. In a small bowl, whisk together the oil, vinegar, garlic powder, salt, and pepper. Pour into the plastic bag. Seal the bag tightly. Gently toss to combine. Refrigerate for at least an hour and up to 24 hours.

Cooking Tip: If you don't have much time to marinate the broccoli, be sure to cut the florets into small bite-size pieces to help them soften more quickly.

Keep it Healthy: When you're only using the broccoli florets in a recipe or serving as a side dish, keep the stems for a later use. You can grate and toss them into a salad or soup later in the week.

Tip: Don’t have red wine vinegar? Substitute lemon juice. 
 

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