Raw broccoli isn’t high on my list of favorites. To be totally honest, it’s not on my list of favorites, it’s in the okay section. It’s just so…fibrous. It takes forever to chew and takes over the taste of everything else. So for this salad I do one of the following: defrost a bag of frozen broccoli and chop it, steam chopped fresh broccoli, or shred the broccoli. Shredded broccoli is my favorite but it takes the most work and clean up (drag out the mandolin, try not to maim myself using it, then clean the mandolin trying to get all the little bits of broccoli off of it). The picture is of defrosted and chopped broccoli.
This salad is supper yummy and filling. It has tons of crunch and the cranberries give it just the right amount of sweet. Poppy seed dressing (at least Annie’s brand) is pretty sweet as well. This is the only salad I use it with so far. The broccoli can take all that sweetness in stride and still be tasty broccoli.
1 pound broccoli, chopped or shredded
2 oz. dried cranberries (about 1/3 cup)
½ cup cashews
4 oz. poppy seed dressing
Combine all ingredients in a salad bowl and toss. Enjoy!