My husband is a major broccoli fan, and has been requesting broccoli salad for a few weeks. Really, there is no excuse for how long it has taken me to get to it—it’s a fast recipe (especially if you purchase pre-cut broccoli). Be sure not to discard the stems and only use florets—that’s a waste of good vegetable nutrition (and money)! Just cut them thinly and add them to the bowl with the florets.
This recipe is just slightly modified from the one that Kim and I published in our first cookbook, The Everyday Low Carb Slow Cooker Cookbook.