The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Broccoli Salad with Orange Yogurt Dressing

Advertisement

Ingredients

Dressing

5 tablespoons Greek yogurt

2 tablespoons fresh orange juice

2 teaspoons orange zest

1 tablespoon honey

2 teaspoons rice wine vinegar

1 tablespoon canola oil

Salt and freshly ground black pepper

Salad

2 pounds broccoli

1 teaspoon kosher salt

½ cup thinly sliced celery

¼ cup dried cranberries

¼ cup chopped walnuts, toasted

Directions

  1. For dressing, combine yogurt, orange juice, zest, honey, and vinegar in a small bowl. Whisk in oil. Season to taste with salt and freshly ground black pepper; set aside.
  2. Cut broccoli into small florets, trimming off and discarding woody parts of stalks. Using a vegetable peeler, peel the outer ⅛ inch from each stalk. Cut stalks in half lengthwise, then into bite-size pieces. You should have about 9 cups broccoli.
  3. Fill a large stockpot with about 2 inches of water and add salt. Bring to a simmer. Add broccoli, replace lid, and steam for about 6 minutes, tossing once, or until broccoli is crisp-tender.
  4. While broccoli is cooking, prepare a large bowl of ice water. Using tongs, plunge cooked broccoli into ice water to cool. Drain and set aside.
  5. Transfer broccoli to a large mixing bowl. Add celery and cranberries and toss with enough dressing to coat. Sprinkle with walnuts. Serve immediately or refrigerate until ready to eat.
Print Recipe