Make a double batch because this beautiful crunchy, tangy Oil-Free Creamy Broccoli Salad is so delicious that you'll want to eat the whole bowlful.
Chop the broccoli into bite-sized pieces
Dice the onion
Chop the cranberries, if desired
If using, cut the grapes in half
Add all of the above to a large bowl
Add all the dressing ingredients (EXCEPT THE WATER) to the blender.
Press everything down with the tamper and start the blender on low.
Add water by the tablespoonful if needed to get the ingredients to begin to blend.
Increase the speed of the blender until you have a smooth and creamy dressing.
Add water a tablespoon at a time, if necessary to make it pourable.
Pour on about half the dressing and mix well. Add dressing to suit your tastes.
I like to chill this salad and allow the flavors to marry for about an hour, but it can be eaten right away, of course. Toss with slivered almonds before serving or offer to add to individual portions.
Offer extra dressing on the side, if desired.
Store in an airtight container in the fridge for a couple of days. Best if eaten within 2-3 days. The extra dressing can be stored in a glass jar for several days.
Add a cooked grain, like rice or quinoa to make this a complete meal.