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I made a recipe for Honey Mustard Sauce a couple of months ago and could not resist the broccoli florets to dip into it. So I immediately decided to prepare a whole Honey Mustard Broccoli Salad. The salad is straightforward yet loaded with flavor and can be stored in the refrigerator well. Its Honey Mustard Broccoli salad makes an excellent summer side recipe, and you could serve it with grilling chicken to create a dinner!


If you think red onions aren’t for you, use a few sliced green onions to replace them. Another option is to soak the red onion for around 5 minutes in cold water, which dulls its sharp taste.


Because Broccoli is firm, The salad can withstand exceptionally well in the fridge. I’m on day three right currently, and it’s still delicious. The Broccoli is only slightly soft, the dressing remains smooth and humid (it hasn’t drained out), And very little water has escaped the veggies. It’s an Afor strength! As with all my recipes, I advise keeping it in the refrigerator. In the fridge, Honey Mustard Broccoli Salad for at most four to five days.


Honey Mustard Dressing

1/2 cup mayonnaise ($0.80)

1 Tbsp Dijon mustard ($0.09)

One tablespoon yellow mustard ($0.09)

3 Tbsp honey ($0.36)

1 tsp apple cider vinegar ($0.02)

1/8 teaspoon of garlic powder ($0.02)

1/8 tsp of paprika ($0.02)

1/8 tsp salt ($0.02)

freshly cracked pepper ($0.02)


One large crown Broccoli (about 5 cups chopped) ($1.69)

Red onion 1/4 (about 1/2 cup chopped) ($0.11)

1/3 cup of almonds that have been slivered ($0.64)

1/4 cup dried cranberries ($0.22)


Make your honey mustard sauce by mixing mayonnaise Dijon yellow mustard, vinegar, honey garlic powder, paprika salt, and some fresh cracked pepper. Discard the dressing.

Chop the Broccoli into smaller pieces. Finely chop the red onion.

Mix the onion, Broccoli,, almonds, Broccoli, and dried cranberries in one large bowl. Add approximately half the dressing made with honey, and mix to coat. Make additional sauce depending on your preference (I used about 3/4 of the sauce).

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Joseph M. Kay

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