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.

 

Dressing:

  • 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)

 

Salad:

  • 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)

 

Directions:

  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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