4 Serves
20 Mins
Thoroughly wash the broccoli florets and pat them dry using paper towels.
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ItalianVitamin K
310 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
202 µg / 400 µgCalcium
227 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
146 mg / 420 mgPhosphorus
346 mg / 1,250 mgPotassium
1191 mg / 4,700 mgSodium
392 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
13 g / 28 gSugar
29 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Using a chef's knife and cutting board, chop the broccoli florets into small, bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Place the chopped broccoli, almond slivers, and dried cranberries into a large mixing bowl.
Drizzle the prepared dressing over the salad ingredients and toss gently with tongs until evenly coated.
2
g31
g3
g
Italian