Summer Broccoli Salad
Recipe: #5960
July 18, 2012
Categories: Salads, Vegetable Salad, Side Dishes, Cranberry, Broccoli, One-Pot Meal, Baby Shower, Brunch, Christmas, Easter, Fathers Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Gluten-Free, Vegetarian, more
"I have been making this for quite a while. It is so good any time of the year but I think of it mostly in the summer. You use the tiny broccoli flowers and depending on the size, cut some of them in half so they are all quite small. The recipe was given to me with no amounts; they just told me about how much of this and that. The recipe below is in approximate amounts so you can adjust it to your taste. Originally the amount of dried cranberries was less, but I added more because I like the sweetness in the salad. The amount below is what I now use (about)."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (140.8 g)
- Calories 107
- Total Fat - 4.5 g
- Saturated Fat - 0.7 g
- Cholesterol - 5.7 mg
- Sodium - 218 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 3.3 g
- Sugars - 5.6 g
- Protein - 2.9 g
- Calcium - 50.1 mg
- Iron - 0.8 mg
- Vitamin C - 83.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut the tiny tops off the broccoli bunch close to the flower; if it is too big, cut it in half lengthwise.
Step 2
Add the shredded carrot and onion.
Step 3
Sprinkle the sugar on top; add the vinegar and mayonnaise.
Step 4
Mix well and add cranberries; taste and if needed add some salt and pepper.
Tips
No special items needed.
4 Reviews
You'll Also Love
