Broccoli Salad

November 30, 2017

Ready for an awesome dish to feature at your next potluck? This broccoli salad is perfect for all things dinner party and your typical work-day lunch. Munch on this delicious salad as part of your dinner, lunch, or snack, and it will leave you feeling full and happy, with some great nutrition to boot.



  • 3 Tbsp rice vinegar

  • 1/4 cup olive oil

  • 2 Tbsp honey

  • 3 Tbsp Mayonnaise (If you are soy-free, make sure to get a mayo that doesn't have soy)



  • 3 large broccoli crowns, washed and chopped

  • 3/4 cup raisins

  • 3/4 cup diced red onion 

  • 3/4 cup salted sunflower seed kernels

  • One 8-oz can sliced water chestnuts

  • Optional: 6 slices of bacon, cooked crisp and chopped (The salad is delicious even without the bacon)



  1. Make the dressing by combining all the ingredients in a container with a tight lid and shake well until fully mixed. You can also mix the ingredients by using a blender.

  2. Combine salad ingredients in a large bowl. 

  3. Top salad with dressing. Stir to coat.

  4. Depending on how much broccoli you use in your salad, you may want to make a little extra dressing.

  5. Serve and Enjoy!


*Recipe can be made vegan by simply using vegenaise and avoiding the bacon.*


Recipe modified from The Healthy Gluten-Free Life by Tammy Credicott: a gem of a cookbook, especially for anyone who is gluten free, dairy free, and/or soy free.


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