Broccoli and Everything Salad

Prep time: 15 minutes
Yield: 8 servings
Serving Size 2/3 cup
Nutrition Facts: View Label(s)

Recipe Notes

  • Try adding apples or jicama.
  • You can use dried cranberries instead of raisins.
  • This salad can be prepared the day before and stored in the refrigerator.

Ingredients

3 cups
raw broccoli, chopped
1
medium carrot, peeled and diced
2
stalks celery, thinly sliced
1⁄2 cup
raisins
1⁄4 cup
onion, chopped
1 cup
cooked ham, chicken or turkey
1⁄4 cup
light mayonnaise
1⁄2 cup
plain, non-fat yogurt
1 Tablespoon
sugar
1 teaspoon
vinegar

Directions

  1. Wash and prepare vegetables.
  2. In a large bowl mix together broccoli, carrot, celery, raisins, onion and meat.
  3. Mix together mayonnaise, yogurt, sugar and vinegar in a separate bowl.
  4. Add mayonnaise mixture to salad and mix well.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Try adding apples or jicama.
  • You can use dried cranberries instead of raisins.
  • This salad can be prepared the day before and stored in the refrigerator.
Last updated: 09/22/15

5 Comments for "Broccoli and Everything Salad"

This was a real hit with a group of 3rd and 4th graders.  Only 25 out of a group of 126 didn't like it yet, and most not only liked it, they loved it!

This salad is one of my favorites; I even eat it for breakfast at times:)  I always use broccoli as the base, but you can substitute almost any raw vegetables that you like for the carrots and celery.  I have also added cooked kamut or wheat berries to the salad and enjoyed that as well.  Yum!

Another great Food Hero salad!  We substituted peas for the meat.  And we made extras for the next nights dinner so we didn't dress all of the salad the first night.  Also this salad was the perfect side dish to go with the Food Hero Cheesy Polenta Pie!

This salad is fabulous! Even people who don't like raw brocooli love it! I make it all the time!

Salad had a nice mix of savory and sweet.

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