This crisp and super fresh veggie-packed salad is perfect for the summer. I like to make a big batch and keep it in the fridge. It keeps well for a few days, with the flavours intensifying each day. Enjoy it as a side salad or as your main course on warm days.
My recipe uses little pasta to keep the simple-carb count a bit lower. I added chickpeas to replace them because I find they have a similar texture. You could add more pasta if you like.
Total Time: 30 minutes
Yield: 6 servings
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Enjoy some fresh broccoli, beans, onion and cheese with an Italian dressing.
This was a big hit at Thanksgiving, so I'll probably be making it again for Christmas. A must try!
Wash broccoli and cut into small pieces. Fry bacon until crisp and crumble into small pieces. Add raisins, sunflower seeds and chopped half of red onion.
Combine and chill, allowing flavors to blend.
This salad is a great combination of fresh veggies and fresh fruit.
This is a recipe my stepmom used to make when my dad was alive. It was a family get together favorite.
Wash broccoli and cut stalks into 1/4-1/2 inch pieces. Cut buds into bite sized pieces. Do not cook. Combine broccoli and olives in a salad bowl.
Cook broccoli in saucepan until tender, drain, and set aside. Heat the sesame oil in saucepan over medium heat. Add garlic and cook until golden, about two minutes.
In a large bowl, combine the broccoli, grapes, celery, onions, water chestnuts and raisins.
Cut broccoli into bite-sized florets. Toss broccoli, tomatoes, and bacon in bowl. Combine remaining ingredients in small bowl, blending well. Add dressing just before serving.
Mix broccoli (can use cauliflower instead), onion, raisins, and bacon; add cashews just before adding dressing. Mix dressing and let set until dissolved. Add to salad immediately before serving.
Mix pasta with dressing. Add broccoli and toss. Add sliced strawberries (if frozen, slice while still frozen). Add raisins and toss.
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I love the broccoli salad that I get from the Walmart deli. Does anyone know the recipe?
Christina from Paducah, KY
This is the recipe I picked up from this newsletter two years ago
Prep Time: 10 Minutes
Cook Time: 15 Minutes Ready In: 25 Minutes
Yields: 6 servings
* 5 cups fresh chopped broccoli
* 1 pound bacon - cooked and crumbled
* 1 cup raisins
* 1 cup mayonnaise
* 1/2 cup white sugar
* 2 tablespoons white wine
* 1 red onion, chopped
* 1 cup sunflower nuts
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large bowl, combine the broccoli, bacon, onion, nuts and raisins. Whisk together the mayonnaise, sugar and vinegar. Pour dressing over broccoli mixture, toss and refrigerate.
This tastes just like the Broccoli salad sold at Super Wal-Mart deli's
By Donna Rae from Elkhorn, WI
Thanks so much, this will save me so much money, lol. I buy this stuff ALOT!!
Thanks for posting this. I love this salad but don't purchase it very often at the deli as it is way too expensive. Now I can make it myself! Thanks again!
How many calories per serving?
This is a favorite of mine and I have been making it for years.
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When I serve this salad for company, I pray there are some leftovers because it tastes double yummy the next day.