I was at the nail salon a few years ago when I discovered this recipe for Broccoli Grape Salad with Citrus Vinaigrette in a magazine. I figured since it had two things I love, broccoli and grapes, it would be worth trying out.
I was also intrigued by the combination or broccoli and grapes and wrote the ingredients in my notebook. The next time I had family and friends over, I tried it. It was delicious! And the most important thing is, my friends loved it. My cousin always complains that I experiment with new recipes when I have people over but even she raved about it.
The flavor of the broccoli, the crispness of it blended well with the sweetness and soft texture of the grapes. The citrusy flavor of the vinaigrette gave it a kick.
The other thing about the Broccoli Grape Salad is that it is very simple to make. Since it’s so easy and everyone loves it, I usually make a large bowl and keep it in the refrigerator, especially in the summer.
Several months after I discovered the recipe, the citrus vinaigrette I was using disappeared from the supermarket shelves. I was crushed. I visited several supermarkets in different neighborhoods trying to find it. Eventually, I gave up and went online. I’ll share below the one I finally decided on.
Here’s the recipe for Broccoli Grape Salad with Citrus Vinaigrette. Hope you get to try it. When you do, let me know what you think.
Broccoli Grape Salad with Citrus Vinaigrette
2 bunches broccoli fleurettes, cut into bite-sized pieces (You can also blanch the broccoli to soften them up)
4 cups of red, seedless grapes, halved (or 2 of red, 2 of green)
1 cup sliced almonds
Prepare the citrus vinaigrette following the directions below and set aside.
Place broccoli and grapes into a large bowl
Pour citrus vinaigrette over the salad mixture, stirring until combine
Cover and refrigerate for 2-4 hours or overnight to allow the flavors to blend
Add nuts before serving.
Note: The salad can be doubled very easily if you have a crowd.
1/2 cup fresh orange juice (about 1 orange)
1/3 cup fresh grapefruit juice
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon low-sodium soy sauce
2 teaspoons minced peeled fresh ginger
Combine all ingredients in a blender; process until smooth. Pour into a bowl; cover and chill.
Note: Store in an airtight container in the refrigerator for up to one week.
Yield: 1 1/3 cups (serving size: 1 tablespoon)
Citrus Vinaigrette recipe courtesy of myrecipes.com