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Broccoli Salad with Maple Sherry Vinaigrette

This is the kind of salad I like, it’s full of bits and bobs and keeps well in the fridge so I don’t eat dark chocolate and coffee instead of lunch. That being said, I find it hard not to eat it all in one meal, so make a double batch if you are looking for leftovers.

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broccoli salad with maple sherry vinaigrette
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Instructions
  1. In a mason jar, add both types of mustard, maple syrup, vinegars, extra virgin olive oil, kosher salt and ground pepper. Shake jar to emulsify vinaigrette.
  2. In a medium bowl, mix broccoli, celery, red onion, half of the green onion, bacon, parsley and sunflower seeds. Combine broccoli salad with vinaigrette. Taste and season with salt and pepper, add vinegar or squeeze of lemon if needs a bit more oomph.
  3. Top with reserved bacon, green onion, parsley and sunflower seeds. Let salad sit at room temperature to let flavours combine for at least 30 minutes before serving.
  4. Salad keeps well in the fridge and is tasty for a few days.
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3 comments

  1. erin says:

    Yum, I love broccoli salads like this where the vinaigrette softens up the broccoli but it’s still crunchy, if that makes sense. I make a similar one that uses broccolini and halved grapes… love the crunchy/salty/sweet combo! Thanks for sharing yours!

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