Broccoli Salad – Recipe

Broccoli is not the most popular vegetable, being part of the cabbage family, but it is very rich in vitamin C, and a great source of fiber.

One of our presidents admitted that he does not like broccoli, but none the less, it is a popular veggie in the US, and equally gaining in popularity in Europe.

Broccoli is mostly served cooked or steamed, but lately it has been making its way up to the top of the list as a veggie served raw, with dips, or in salads.

I will share my recipe for a raw broccoli salad, which is great any time, and very appropriate for picnics, and parties.

See TIP below for a vegetarian version of this salad.

Ingredients:

• 1 1/2 lbs fresh broccoli flowerets, cut up to bite size pieces
• 2 carrots, shredded on a large eye shredder
• 1 small red bell pepper, chopped
• 1 small onion, chopped
• 5 slices bacon, cooked to a crisp, and crumbled (or use bacon chips/crumbs)
• 1 cup Cheddar cheese, shredded
• 1/2 cup Light Mayonnaise (I use Hellmann’s Light)
• 1/2 cup sour cream
• 2 Tbs sugar

Directions:

1. In a large bowl combine all veggies.
2. Toss with Cheddar cheese.
3. In a small bowl, prepare the salad dressing, by mixing together mayonnaise, sour cream, and sugar.
4. Add to broccoli salad mixture.
5. Toss to coat.
6. Sprinkle with bacon crumbs.
7. Chill until serving.

Very refreshing veggie salad.

TIP:  For a vegetarian version of this salad, omit the bacon crumbs, and add chopped nuts or dried fruits, such walnuts and raisins, or cranberries.

Also, if you are not a big fan of mayonnaise, you may use Greek Yogurt.

Related posts:

1. Homemade Broccoli Cheese Soup – Recipe
2. Light Ranch Coleslaw – Vegetarian Recipe
3. Sweet and Sour Coleslaw – Vegetarian Recipe
4. Sauerkraut Salad – Recipe
5. Exotic Red Beet Salad – Recipe

Tagged with: Bacon chips, Bacon Crumbs, broccoli, Broccoli Flowerets, Broccoli Salad, Cheddar cheese, Cranberries, Greek Yogurt, Hellmann's Light Meyonnaise, Raisins, Raw Broccoli, Sour Cream, Vegetable, Vegetarian Meal, vegetarian salad, Vegetatian recipe, Walnuts

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