Broccoli Salad with Cranberries and Almonds
This unusual salad can be incredibly delicious. But can you really call it a “salad” if it’s drowning in sugar and mayonnaise?
Why This Recipe Works
Most recipes for this salad leave the broccoli raw, but we found that cooking it briefly in boiling water improved both flavor and appearance. Adding the hardier stems to the cooking water before the florets levels the playing field, so both are tender at the same time. Drying the broccoli in a salad spinner gets rid of excess moisture, so the dressing—a tangy mayo-and-vinegar mixture—doesn’t get watered down. A few add-ins bring crunch and salty-sweet balance to this salad.
© 2017 America's Test Kitchen. All rights reserved.