Broccoli Salad

recipe
"Most broccoli salads have a creamy dressing, but I came up with this recipe using oil and vinegar instead." -Paulette Kwiatkowski, Maumee, OH

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 84
Caloriesfromfat 32 %
Fat 3 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 2.6 g
Carbohydrate 13.5 g
Fiber 2.1 g
Cholesterol 1 mg
Iron 0.6 mg
Sodium 84 mg
Calcium 35 mg

Ingredients

4 cups broccoli florets (about 1 head)
1/4 cup thinly vertically sliced red onion
1/4 cup (1-inch-thick) slices red bell pepper
1/4 cup raisins
2 1/2 tablespoons sliced almonds, toasted
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled (drained)
2 tablespoons white wine vinegar
2 tablespoons sugar
1 1/2 teaspoons olive oil

Preparation

Combine first 8 ingredients in a large bowl. Combine vinegar, sugar, and oil in a small bowl, stirring with a whisk to combine. Pour vinegar mixture over broccoli mixture; toss gently to coat.

Note:

Paulette M. Kwiatkowski, Maumee, OH,

Cooking Light

August 2006
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