A Quick and Easy Broccoli Salad Recipe
Salads are great as a lunch or dinner option but often can get stale or boring if you’re constantly using the same ingredients. This Broccoli Salad Recipe is a nice way to still enjoy all the benefits of a salad but in a different package.
The best thing about this broccoli salad is all the variety of ways you can change it up. With the exception of the broccoli, the rest of the ingredients are merely suggestions. If you have a favorite variety of vegetables you love, use them instead of what we suggest. Favorite fruit? Toss it in. Love beans? Go ahead and toss them in the bowl. There is no reason not to, it will only give you more options to make this recipe your own.
This particular recipe is so versatile and has two types of salad dressings to choose from that you can literally make a different version of it each day of the week.
This Broccoli Salad Recipe is also great because it is so full of fiber. With women needing 21 to 25 grams a day and men needing 30 to 38 grams a fiber of day, and with the average adult only getting 15 grams of fiber a day, this salad is a great way to hit your daily serving size.
[recipe title=”Simple Broccoli Salad” servings=”10″ time=”20 min” difficulty=”Easy” image=”http://tsjohnsononline.com/food/wp-content/uploads/sites/15/2017/03/Broccoli-Salad-03.jpg” description=”A sweet and tangy salad that works as a main or side dish.”]
For The Salad
– 2 heads broccoli
– 1 cup chopped vegetables
– 6-8 strips bacon
– 8 ounces cheese any variety
– 1/2 cup raisins
– 1/2 cup cranberries
– 1/2 cup chopped apples
– 1/3 cup nuts any variety
Mayonaise-Vinegar Dressing 1
– 1 cup mayonaise
– 1/4 cup vinegar
– 1/4 cup sugar
Oil-Vinegar Dressing 2
– 1/2 cup salad oil
– 1/4 cup vinegar flavoured cider or wine vinegar for best results
– 1/4 cup sugar optional
– 1/2 teaspoon salt
1. Chop the stem off the broccoli heads and cut the flowerets into bite-sized pieces.
2. Next, get a big bowl and add all of your ingredients, including your cheese which can be cubed or crumbled.
3. Fry up 6-8 strips until crispy, drain grease and set aside. Crumble bacon after it’s cooled and add to salad just before serving.
4. Add your dressing of choice mix and refrigerate 2 to 4 hours or overnight.
5. Stir salad again before serving.