Spring Salad Ideas

broccoli salad_722
NBC Connecticut
  • 2 cups Broccoli florets   
  • 2 tablespoons red onion, finely minced 
  • 2 tablespoons Maple coated Pecans  
  • 2 oz. Grilled Chicken, diced  
  • 1 tablespoon raisins    
  • 1 tablespoon honey    
  • 1 teaspoon Dijon Mustard  
  • 2 oz. White Rice Wine Vinegar 
  • 1 oz. Olive Oil  

Combine the broccoli, minced red onion, maple-coated nuts, grilled chicken, and raisins. Toss well.  In a small bowl combine the honey, Dijon mustard and white wine rice vinegar. Using a whisk, slowly add the olive oil to the honey mustard and whisk vigorously. Pour the dressing over the broccoli and mix well.

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