Cooking with Chef Bryan: Fresh Broccoli and Carrot Salad


Fresh Broccoli and Carrot Salad
Recipe Courtesy Chef Bryan Woolley


For the Salad:

  • 4 cups fresh broccoli, cut into bite size pieces
  • 2 cups carrots, cut into bite size pieces
  • 1/3 cup minced red onion
  • 1 cup mixed nuts
  • 1 cup currants

For the Dressing:

  • 1/3 cup olive oil
  • 1/4 cup rice vinegar
  • 1 tbsp dijon mustard
  • 1 tsp minced garlic
  • 1 tsp onion powder
  • 1/2 cup shredded parmesan cheese
  • 1 tbsp sugar
  • salt and pepper to taste


In a large mixing bowl combine the salad ingredients together (broccoli, carrots, minced red onion, mixed nuts, currants). Toss to combine.

In a separate mixing bowl whisk together the dressing ingredients (olive oil, rice vinegar, dijon mustard, minced garlic, shredded parmesan cheese, sugar, salt and pepper).

Pour the dressing over the the salad and toss to combine. Serve with toasted whole grain bread and a baked salmon fillet if desired. Enjoy!