Change up that standard broccoli/cranberry salad with spicy Pickled Rhubarb! Start the day before if you have to make the rhubarb pickles.
It only takes about 20 minutes to make the Rhubarb Pickles but they need 24 hours in the fridge to 'pickle'.
I like to buy the big bags of broccoli florets from Costco. They are quite reasonable and a real time saver. If you use prepared broccoli you can mix this salad up in just a few minutes.
I was casting around for a way to change up the broccoli/dried cranberry salad that we have fairly often. When I remembered the pickled rhubarb in the fridge I had just the thing.
I like to keep the rhubarb pickle in fairly big chunks so you know when you get one, otherwise it can get lost in all that broccoli!
The mandarin and pickle juice mixed with the mayonnaise make for a thin, runny dressing. It sticks in the broccoli florets but a lot of it sinks the bottom of the bowl. It will keep the dressing light since you are not consuming that much of it.
This salad keeps quite well. The dressing gets a bit more watery the second day but the leftovers are good.
The recipe as written serves a crowd. You will get at least 12 servings as a side dish and even more if there is a variety of other dishes being served. You may want to halve it if it just for you family.
- 10 cups broccoli florets and pieces
- 1 10 oz can mandarin pieces juice reserved
- 1 cup pickled rhubarb pieces
- 1 cup mayonnaise
- 2 Tbsps mandarin juice
- 3 Tbsps juice from rhubarb pickles
- 1 tsp salt
- ½ cup almond slices
- Clean broccoli and cut into small pieces. In a bowl mix the broccoli, mandarin pieces and pickled rhubarb.
- Toast almond slices in a dry pan over medium high heat. Watch carefully, stirring periodically. This will take 5- 8 minutes depending on the heat level. Allow to cool.
- Mix mayonnaise, mandarin juice, salt and rhubarb pickle juice. Dressing will be runny.
- Pour over the broccoli mixture. Top with toasted almonds.