Parmesan, red onions and pecans contribute flavor and texture to this quick and easy broccoli salad that makes a great easy side dish for almost any protein. If you have leftovers, toss them with pasta for lunch the following day. Source: EatingWell Magazine, March 2019

Karen Rankin


Ingredient Checklist


Instructions Checklist
  • Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Set a large bowl of ice water by the stove. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the ice bath to cool, about 2 minutes. Drain well and pat dry with a clean towel.

  • Whisk oil, vinegar, thyme, honey, mustard and salt in a large bowl. Add onion and the broccoli; toss to coat. Let stand at room temperature for 15 minutes.

  • Add Parmesan and pecans to the salad, toss gently and serve.

Nutrition Facts

199 calories; 17.4 g total fat; 2.9 g saturated fat; 3 mg cholesterol; 366 mg sodium. 349 mg potassium; 7.5 g carbohydrates; 2.8 g fiber; 3 g sugar; 5.2 g protein; 2896 IU vitamin a iu; 89 mg vitamin c; 71 mcg folate; 111 mg calcium; 1 mg iron; 33 mg magnesium;