I don’t have a major love affair with carrots or anything. I’d much prefer to bring baked sweet potato chips to work every day! However, carrots are easy to pack and ensure that I get at least a little boost of veggies in my midday meal. Recently, however, I was in need of a change, and found my crisper drawer full of broccoli.
Much as I love broccoli, it’s one vegetable I cannot eat plain and raw. Thus, I’m thankful for quick recipes like this one which jazz up the vegetable without taking a lot of time or ingredients. I whipped up a batch of this and took it to work as part of my lunch in lieu of carrots for a few days. The change was welcomed and just might be responsible for kicking carrots to the curb for the time being! A huge vinegar lover, I thought the tang in this was perfect. Next time I might add some peanuts for some added crunch, but this is really the perfect side dish as is.
Looking for other broccoli recipes? Try the Asian Broccoli Salad with Sesame Ginger Dressing or the Broccoli Pesto Dip!
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Broccoli & Apple Salad
from The Flying Onion
-1 tbsp sugar
-6 tbsp apple cider vinegar
-2 tbsp dijon mustard
-1 tbsp olive oil
-1/2 tsp freshly ground black pepper
-1 1/4 lb broccoli, coarsely chopped
-1 1/2 cups apple, diced
-1/4 cup sweet onion, minced
1. In a large bowl, combine sugar, vinegar, mustard, olive oil, and pepper, stirring with a whisk.
2. Add broccoli, apples, and onion to bowl, tossing to coat well. Refrigerate overnight for best results