Best Broccoli Fig Salad - Sweet and Savory Surprise
Ingredients
- 1 1/2 pounds broccoli, florets cut into 1-inch pieces stalks peeled and sliced ¼ inch thick
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid Figs stemmed and chopped into ¼-inch pieces
- 1/2 cup walnuts toasted and chopped coarse
- 1/2 cup plain yogurt
- 1 large shallot minced
- 1 tablespoon balsamic vinegar
- Salt and pepper
Instructions
- Combine 4 cups of water and 4 cups of ice in a large mixing bowl.
- In a Dutch oven, boil 3 quarts of water. Pour out 1 cup of boiling water and put this in a small bowl to soak the figs. Cover and let it sit for 5 minutes and drain afterwards.
- Add broccoli stalks to the boiling water and cook no longer than 1 minute. Add in the florets and cook until slightly tender for about 1 minute.
- Drain the broccoli and place in ice water to cool.
- Once cool, drain again and transfer to salad spinner and spin dry.
- Whisk the yogurt, vinegar, salt and pepper in a large bowl. Add broccoli, drained figs, walnuts and shallots to the bowl with dressing and toss to combine.
- Season with salt and pepper to taste.
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