Broccoli Salad
Ingredients:
- 1 lb. Broccoli
- 1 ½ c. Pickles*, diced
- 8 oz. Roasted Sweet Red Peppers, diced
- 8 oz. Canned Corn, drained
- 2 bunches Spring Onions, diced
- ¼ c. Olive Oil
- 2 cloves Garlic, minced
- 2 tsp. Sour Pomegranate Molasses
- ¼ tsp. Salt
- 1 Lemon, juiced
*In Turkey I use kornişon or salatalık pickles. In the States I prefer using Kosher Dill Baby Whole Pickles, but you can play around with this recipe and figure out which type you prefer and use that kind. I used 7 salatalık pickles to yield 1 ½ cups chopped.
Directions:
- Wash and cut Broccoli into bite-sized pieces. Steam until tender. Set aside to cool to room temperature.
- Meanwhile, prep and mix together Pickles, Red Peppers, Corn and Spring Onions. Add Broccoli when ready.
- In a small bowl, whisk together Olive Oil, Garlic, Pomegranate Molasses, Salt and Lemon Juice.
- Pour sauce over veggies. Toss to mix.
- Either serve immediately or refrigerate until needed.
Ingredients ready to go
Steamed Broccoli cooling
Dicing the Pickles
Step #2
Step #4
Ready to serve
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