Last week I had to harvest 7 broccoli crowns that were getting burnt in the sun. I have already used some in beef and broccoli, pasta salad, and added it to garden salads. I needed more ways to use the broccoli, so I decided to create a broccoli salad. I had printed out a recipe, but I lost it, so I was forced to come up with my own version. The good thing about making my own recipe is I used items that I already had on hand. I added cranberries,sunflower seeds, and pecans to my salad. If you decide to try this, please adapt it to what you already have available to you.
Dressings for Broccoli salad usually consist of mayonnaise and sugar. I added balsamic vinaigrette when creating the dressing for this salad. It adds a unique flavor that blends well with the other ingredients. If you are watching your calories, replace the mayonnaise with plain yogurt.
- 5 cups broccoli florets
- ½ cup cranberries
- ½ cup pecans
- 1 small onion, chopped
- 6 pieces of bacon, cooked and crumbled
- 2 celery stalks, sliced
- ¼ cup unsalted sunflower seeds
- 1 cup mayonnaise
- 2 Tablespoons balsamic vinaigrette (I used Annie’s Naturals because it is gluten free)
- ¼ cup + 1 Tablespoon sugar
- Cook bacon.
- While the bacon is cooking, chop vegetables.
- Mix salad ingredients together in a large bowl.
- Combine dressing ingredients in a small bowl, stir well.
- Pour dressing over salad, mix until thoroughly coated.
- Refrigerate at least 3 – 4 hours, until chilled.
- Serve cold.
More Salad Recipes:
- Taco Salad
- Low-Fat Taco Salad
- Apple Walnut Salad
- Loaded Baked Potato Salad
- Southwest Steak Salad with Honey Lime Dressing
- Strawberry Spinach Salad with Raspberry Vinaigrette
- Chicken and Mango Salad with Creamy Cilantro Lime Dressing