Broccoli & Tomato Salad
Sweet grape tomatoes, red onion, broccoli, cheese and sunflower seeds drizzled with a tangy raspberry vinaigrette.
Servings 3
Calories 151kcal
Ingredients
- 5 cups broccoli florets
- 1 cup grape tomatoes halved
- 1 cup Colby and Monterey Jack shredded cheese blend
- ½ cup red onion thinly sliced
- 2 tablespoons sunflower kernels
- 8 ounces raspberry vinaigrette salad dressing
- 2 teaspoons dijon mustard
- 1 ½ tablespoons sugar
- 1 tablespoon poppy seeds
Instructions
- Combine broccoli, tomatoes, cheese, onions and sunflower kernels in a large bowl.
- Add the salad dressing, mustard, sugar and poppy seeds.
- Toss to coat.
- Refrigerate at least 5 hours or overnight.
Notes
- Preparation Timing: For optimal flavor infusion and texture melding, refrigerate the salad for at least 5 hours or overnight before serving. This allows the flavors to develop and the dressing to penetrate the ingredients, resulting in a more delicious and cohesive salad experience.
- Customize Dressing: Adjust the sweetness and tanginess of the dressing to your liking by modifying the amount of sugar and mustard used. Start with the specified amounts and taste the dressing before tossing it with the salad ingredients. Add more sugar for a sweeter taste or more mustard for extra tanginess, based on your preference.
- Enhance Texture and Flavor: For added crunch and nuttiness, toast the sunflower kernels before adding them to the salad. Simply heat a dry skillet over medium heat, add the sunflower kernels, and toast for 2-3 minutes until they become golden brown and fragrant. This extra step intensifies their flavor and adds a delightful crunch to the salad.
Nutrition
Calories: 151kcal | Carbohydrates: 23g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 92mg | Potassium: 706mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1365IU | Vitamin C: 144mg | Calcium: 133mg | Iron: 2mg