6 Servings
2 Floweret Broccoli
1/2 Cup, sliced Almonds
1 0 Cup Cranberries
1/2 Small Onions
1/3 Cup Light Mayonnaise
2 Tbsp Vinegar
1 Tbsp Sugar
3 Tbsp chopped Shallots
Trim broccoli and cut it into large chunks.
From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply hand chop it into smaller pieces.
Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl.
Meanwhile, whisk the remaining ingredients in a small bowl to form the dressing.
Season with a good pinch of salt and black pepper.
Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well.
Season well with salt and pepper to taste.
