Description
A delicious, colorful salad packed with the freshness of broccoli and blueberries, complemented by the tangy sweetness of dried cranberries and the crunch of sliced almonds. Tossed in a creamy poppyseed ranch dressing, it’s the perfect side dish for any meal.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 cup blueberries
- 1/4 cup red onion, finely chopped
- 1/2 cup almonds, sliced
- 1/2 cup dried cranberries
- 1/2 cup poppyseed dressing
- 1/2 cup ranch dressing
Instructions
- In a large bowl, combine the broccoli florets, blueberries, red onion, sliced almonds, and dried cranberries.
- In a small bowl, mix together the poppyseed dressing and ranch dressing.
- Pour the dressing over the broccoli mixture and toss until well coated.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- Toast the almonds in a dry pan over medium heat for 2-3 minutes for added flavor and crunch.
- For a lighter version, you can use a low-fat or Greek yogurt-based ranch dressing.
- If you prefer, substitute the dried cranberries with raisins or other dried fruit.
- Prep Time: 15 minutes
- Cook Time: 0 minutes