Italian Sub Broccoli Salad: The Robust - Easy Chef Ideas

Name: Italian Sub Broccoli Salad: The Robust - Easy Chef Ideas
Ingredients: 1 kg (2 large heads) fresh Broccoli, crowns only, finely chopped into small florets; 120 g (4 oz) hard Genoa Salami, diced small; 120 g (4 oz) sharp Provolone cheese, diced small; 120 ml (½ cup) jarred Pepperoncini Peppers, drained, sliced into rings; 60 ml (¼ cup) drained Pepperoncini Brine (liquid reserved from the jar); 60 g (½ medium) Red Onion, very finely minced; 60 g (½ cup) toasted Pine Nuts or Sunflower Seeds (for crunch); 120 ml (½ cup) Extra Virgin Olive Oil; 60 ml (¼ cup) Red Wine Vinegar; 2 tbsp Greek Yogurt or Sour Cream; 1 tbsp Dijon Mustard; 1 tsp granulated Sugar; 1 tsp dried Italian Seasoning; 1 large clove Garlic, minced; ½ tsp fine Sea Salt; ¼ tsp freshly ground Black Pepper

easychefideas.com

This fantastic Italian Sub Broccoli Salad swaps raisins for salami and provolone! Its one of the best healthy salad recipestangy, robust, and perfect for eating

View Original

Share this recipe:

Ingredients

1 kg (2 large heads) fresh Broccoli, crowns only, finely chopped into small florets
120 g (4 oz) hard Genoa Salami, diced small
120 g (4 oz) sharp Provolone cheese, diced small
120 ml (½ cup) jarred Pepperoncini Peppers, drained, sliced into rings
60 ml (¼ cup) drained Pepperoncini Brine (liquid reserved from the jar)
60 g (½ medium) Red Onion, very finely minced
60 g (½ cup) toasted Pine Nuts or Sunflower Seeds (for crunch)
120 ml (½ cup) Extra Virgin Olive Oil
60 ml (¼ cup) Red Wine Vinegar
2 tbsp Greek Yogurt or Sour Cream
1 tbsp Dijon Mustard
1 tsp granulated Sugar
1 tsp dried Italian Seasoning
1 large clove Garlic, minced
½ tsp fine Sea Salt
¼ tsp freshly ground Black Pepper