I love the modest dressing on this lovely Broccoli Salad. Also the delightful addition of dried cranberries and edamame – which elevated it above the ordinary, rather homely American staple. It was one of the dishes I made for our family Thanksgiving dinner, although it would be great at any family gathering.
Whisk one tablespoon honey, 2 tablespoons mayonnaise, 1/2 teaspoon salt and 2 tablespoons of apple cider vinegar in a large bowl. Add 4 cups of steamed broccoli florets, 1/2 cup dried cranberries, 1 cup edamame, and 1/4 cup toasted slivered almonds.
Recipe adapted from Parenting, July 2013