This Loaded Broccoli Radish Salad is loaded with great flavor and texture between the veggies and dressing. It also holds up for up to 3 days in the fridge without getting mushy. Enjoy!
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Loaded Broccoli Salad Ingredients:
3 large broccoli heads
5 radishes, cut in 3 and dice
2 tomatoes quartered and seeded than diced
1 apple peeled and diced
1/2 cup of red grapes, diced, drain the juice
1 cup green onions (5 green onions minus the white part) diced
1 cup medium carrot shredded
1/2 cup dry cranberries (optional, but highly recommended)
Dressing Ingredients:
3 Tbsp sunflower oil or olive oil
1 Tbsp mayo
1 Tbsp sour cream
1/2 tsp garlic salt
3 Tbsp lemon juice
(this picture makes me want garden vegetables really bad!)
How to Make Fresh Broccoli Salad:
1. Wash all the vegetables. Using the Vidalia Chop Wizard, dice all the broccoli, radishes, tomatoes and apple. Finely chop the green onion and grate the carrot. Combine all the veggies in a large salad mixing bowl. Add in the cranberries (cranberries aren’t photographed because they were a last-minute thing that worked really well).
2. In a separate small mixing bowl, whisk together until combined: 3 Tbsp sunflower oil or olive oil, 1 Tbsp mayo, 1 Tbsp sour cream, 1/2 tsp of salt, a few dashes of garlic powder and 3 Tbsp lemon juice. Stir the finished dressing into the salad and mix well.
Enjoy :D! P.S. Give the salad a good stir before serving go coat everything nicely with dressing. The same applies for day 2, and day 3 (if it’s still around by then).
Loaded Broccoli Radish Salad Recipe
Prevent your screen from going dark
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Wash all the vegetables. Chop your broccoli, radishes, tomatoes and apple into small dice. (The Vidalia Chop Wizard makes this job really easy!)
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Finely chop the green onion and grate the carrot. Combine all the veggies in a large salad mixing bowl and add in the cranberries.
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In a separate small mixing bowl, whisk together until combined: 3 Tbsp sunflower oil or olive oil, 1 Tbsp mayo, 1 Tbsp sour cream, 1/2 tsp of salt, a few dashes of garlic powder and 3 Tbsp lemon juice. Stir the finished dressing into the salad and mix well.
