Broccoli Salad
Yield: 9 servings (serving size: 3/4 cup)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 129
- Calories from fat: 0.0%
- Fat: 7.5g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 3.1g
- Carbohydrate: 14.7g
- Fiber: 2.1g
- Cholesterol: 10mg
- Iron: 0.0mg
- Sodium: 222mg
- Calcium: 0.0mg
Ingredients
- 1 (1-pound) bag broccoli florets, chopped
- 1 cup seedless grapes, halved
- 1/2 cup raisins
- 3 green onions, thinly sliced
- 2/3 cup light mayonnaise
- 2 tablespoons tarragon vinegar
- 2 tablespoons slivered almonds, toasted
- 4 turkey-bacon slices, cooked and crumbled
Preparation
- Combine first 4 ingredients in a large bowl. Combine mayonnaise and vinegar; stir into broccoli mixture. Cover and chill.
- Stir in almonds and bacon just before serving.
- Tip: Sweet and savory, creamy and crunchy--this all-purpose salad is one of our favorites.
Broccoli Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Saturated Fat
- PUBLICATION: Oxmoor House
More Recipes for Salads
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Broccoli Carpaccio with Broccoli Stalk Salad
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Broccoli Slaw
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Broccoli Matchsticks and Kale Salad
Food & Wine
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