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Fresh Broccoli Salad recipe

Fresh Broccoli Salad.

You probably can’t hide the fact that thissalad is made with broccoli, but if you can convince a devout”broccoli-hater” to try just one bite, you might havea convert on your hands…it’s that tasty!

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Fresh Broccoli Salad

5 cups fresh broccoli flowerets, chopped into small bite-sizepieces*
8 ounces smoked bacon, fried crisp, drained and crumbled
3/4 cup dried cranberries or golden raisins
1/2 cup chopped green onions1/4 cup dry-roasted sunflower seeds withsalt

1 cup mayonnaise
2 tablespoons apple cider vinegar
1/2 cup granulated sugarKosher or sea salt and freshly groundblack pepper to taste

  • For Salad: In a large mixing bowl, placethe prepared broccoli flowerets, bacon, cranberries (or raisins),green onions and sunflower seeds.
  • Pour prepared dressing over salad andtoss to coat ingredients completely.
  • For Dressing: In a small bowl whisk togetherall ingredients until smooth and well combined. Taste, and seasonwith salt and pepper as desired.
  • Serve immediately, or refrigerate untilready to serve.

    Makes 12 servings.

    *Linda chops the broccoli flowerets verysmall, I believe this is the “secret” to the tastinessof her salad, simply because there is more “surface”for the dressing to cling to, resulting in a pleasant blend offlavors without having one overpower the other (especially thebroccoli).

    Nutritional Information Per Serving (1/12of recipe): 286.3 calories; 69% calories from fat; 22.4g totalfat; 18.8mg cholesterol; 162.9mg sodium; 139.9mg potassium; 21.9gcarbohydrates; 0.8g fiber; 14.7g sugar; 21.1g net carbs; 1.7gprotein.

    Photograph courtesy of my sister Susan…thanks Sue!

    Copyright 2005, pleasesee Terms of Use. Photograph propertyof

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