If you live in a climate that has seasons, like Chicago, by March you are so over winter. When I drive into parking lots and see piles of dirty snow, I wonder sometimes why I live here!
But then I remember that I do like different seasons. When you start hearing birds chirping in the morning like I did today, and temps reach the 40’s and you start wearing tank tops and flip flops. Oh wait, am I the only one that does that?
My daughter’s birthday is in March (she’ll be 30!) and we had some birthday parties where I made water balloons because it was in the 70’s, or sometimes I was shoveling 5 inches of snow. So, I know we aren’t out of the winter weather just yet, but can I just dream about backyard barbeques?
Broccoli is such a versatile ingredient. This chopped broccoli salad will be perfect not only on your Easter table, but also your next BBQ when it’s warm enough to grill. I relied on prepared salad dressing which makes this salad come together in no time.
Chopped Broccoli Salad
Scroll down for a printable version of this recipe
Prep Time: 5 minutes
Cook Time: 7 minutes
Serves: 6 people
Serving Size: 1 cup
2 cups broccoli
3 large carrots
1 cup red cabbage, chopped
1 cup cooked quinoa
1/2 cup dried cranberries
1 apple, cored and diced
3 Tablespoons sunflower seeds
3 Tablespoons real bacon bits
1/4 cup shredded Parmesan cheese
2 Tablespoons Marie’s White Balsamic Shallot Dressing
1. Bring 3 cups of water to a boil. Add broccoli and carrots and blanch for 6 minutes. Drain and finely chop and add to large bowl. Let cool for a few minutes.
2. Add remaining ingredients (cabbage through Parmesan cheese). Add dressing and toss to coat.
This will keep up to five days in your refrigerator.
Note: The red cabbage may “dye” the rest of the salad after a day or two. If you want to make this ahead of time, I’d add the red cabbage right before serving.
Our virtual Building Blocks class this Saturday is all about preparing vegetables and rice. Join us on March 5 from 10am-12pm CST and learn the techniques behind these dishes:
- Roasted and Sautéed Root Vegetables
- Sautéed Green Beans and Mushrooms
- Herb Risotto
- Basmati Rice Pilaf
Chopped Broccoli Salad
Ingredients
- 2 cups broccoli
- 3 large carrots
- 1 cup red cabbage, chopped
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1 apple, cored and diced
- 3 Tablespoons sunflower seeds
- 3 Tablespoons real bacon bits
- 1/4 cup shredded Parmesan cheese
- 2 Tablespoons Marie’s White Balsamic Shallot Dressing
Instructions
- Bring 3 cups of water to a boil. Add broccoli and carrots and blanch for 6 minutes. Drain and finely chop and add to large bowl. Let cool for a few minutes.
- Add remaining ingredients (cabbage through Parmesan cheese). Add dressing and toss to coat.
