Broccoli Salad with Sweet-and-Sour Dressing 

Summer is very quickly winding down and fall is just around the corner … the months have gone by all too fast this year! This delicious broccoli salad is absolutely perfect for that Labor Day gathering … and it goes right on into fall without missing a beat.

FOR THE DRESSING:

1/2 cup red wine vinegar

2 tablespoons granulated sugar

2 tablespoons reduced-sodium soy sauce

1 tablespoon extra-virgin olive oil

FOR THE SALAD:

1/4 cup slivered almonds 

4 cups fresh broccoli, cut into bite-sized pieces

1/2 cup chopped green onions (green and white portions)

2 cups red seedless grapes, halved

1 head red leaf lettuce, torn into bite-sized pieces

1/2 teaspoon kosher salt, or to taste

1/2 teaspoon cracked black pepper, or to taste

FOR THE DRESSING: Whisk all the dressing ingredients together in a small bowl until well emulsified. Set dressing aside at room temperature for 15-30 minutes so the flavors blend.

FOR THE SALAD: Toast almonds in a large nonstick skillet over medium heat, stirring often, until lightly golden (2-3 minutes); set aside to cool. Place the remaining salad ingredients in a large bowl and toss well to combine. Pour the prepared dressing over the salad ingredients; toss again to coat well with dressing, then top the salad with toasted almonds. Serve immediately — or chill for 1-2 hours and serve cold. — Serves 6-8