RECIPE: Broccoli Stems & Stalks Salad with Lemon Vinaigrette

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Broccoli Stems & Stalks Salad with Lemon Vinaigrette

  • 6-8 cups mixed salad greens
  • Stems/stalks from two bunches of broccoli, cut into thin, bite-size matchstick type pieces
  • 1 cup thinly sliced red onion
  • ½ – ¾ cup dried cranberries


  • 2-3 tablespoons lemon juice
  • 2-3 tablespoons extra virgin olive oil
  • 1-2 teaspoons very finely minced garlic
  • ¼ teaspoon each salt and pepper
  • 1 teaspoon Dijon mustard

Make dressing by whisking all dressing ingredients together in a small bowl or measuring cup. Add mixed greens, matchstick broccoli pieces, red onion and cranberries to a large bowl, then drizzle half of dressing over all. Toss lightly and add a little more dressing if desired.

Or just place greens on individual serving plates, top with some broccoli matchsticks, red onion and cranberries, then drizzle salad dressing over that.

Makes about 4-6 servings salad.

Recipe by culinary dietitian and nutritionist Kim Galeaz, RDN CD

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.