Broccoli Salad with Yellow Peppers and Cranberries

Broccoli, yellow pepper, and cranberry salad recipe

Here’s a simple but dazzling broccoli salad featuring yellow peppers and dried cranberries that’s as nutritious as it is appetizing. Photos by Rachael Braun.

Serves: 6

  • 2 large broccoli crowns, cut into
    bite-sized florets (about 4 heaping cups)
  • 1 medium yellow bell pepper
  • 1/4 cup toasted sunflower or pumpkin seeds
  • 1/3 cup dried cranberries
  • 1/4 cup Sesame-Ginger Salad Dressing or
    equivalent store-bought dressing, or as needed

Steam the broccoli florets until just bright green. Drain and rinse under cool water until at room temperature.

Combine with the remaining ingredients in a serving container, toss well, and serve.

Variation: Though they’re a bit pricier, pine nuts (lightly toasted on a dry skillet) can be used in place of the sunflower or pumpkin seeds.

Broccoli Yellow Pep Salad - 5

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