Monday, April 2, 2012

Broccoli Salad with Apple and Garbanzo Beans


Tonight, I had some broccoli I wanted to use up, but didn't want to steam it like I usually do, so I came up with this side dish delight with what I had on hand.  Most broccoli salads include bacon, but since I ate bacon twice on Saturday (and we have none left) I thought it'd be best to leave it out.  Raisins or craisins would make this salad even more delicious, but we don't have any right now.  Almonds or sunflower seeds, grapes, or quinoa would also be tasty in here.  By using this dressing and broccoli as the base, the rest of the ingredients can easily be mixed up to suit whatever you have in your cupboard, or what sounds good to you. 

What You Need:
  • 3/4 cup mayonnaise
  • 2 Tbsp red wine vinegar (white wine would be fine too)
  • 2 Tbsp honey
  • Salt and pepper to taste
  • 1 head broccoli, chopped into easy-to-eat pieces
  • 1 apple, roughly chopped
  • 1 can garbanzo beans, drained and rinsed
  • 1/2 cup onion, finely diced (red onion or shallot would be best, but I only had white and that was fine)
  • Chopped walnuts, about 1 cup
What You Do:
  1. In a small bowl mix mayonnaise, vinegar, honey, and salt & pepper until well blended.
  2. In a large bowl, add broccoli, apple, garbanzo beans, onion, and walnuts.
  3. Add dressing to salad and mix well.  I recommend refrigerating for at least 30 minutes before eating, but feel free to eat right away.

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