Fresh vegetables and your choice of protein combined with a creamy dressing. You'll love it as a side or on its own!
Broccoli and Everything Salad
Ingredients
3 cups chopped broccoli (fresh)
1 medium carrot, diced
2 stalks celery, thinly sliced
½ cup raisins
¼ cup chopped onion
1 cup diced cooked protein (beans, ham, chicken, turkey or tofu)
¼ cup low-fat mayonnaise
½ cup nonfat or low-fat plain yogurt
1 Tablespoon sugar
1 teaspoon vinegar
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a large bowl, mix together broccoli, carrot, celery, raisins, onion and protein.
- In a separate bowl, mix together mayonnaise, yogurt, sugar and vinegar.
- Add mayonnaise mixture to salad and mix well.
- 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.
You might also like...
Mix and Match Grain Bowl
Mix and Match Grain Bowl
Make a simple, delicious and healthy meal for any time of day with ingredients you have on hand and these mix and match ideas.
Prepare:
varies
Cook:
varies
Makes:
4 servings
Superhero Shepherd's Pie
Superhero Shepherd's Pie
Try this mix of vegetables and ground beef topped with mashed potatoes for a comforting meal.
Prepare:
15 minutes
Cook:
60 minutes
Makes:
10 cups
Spaghetti Squash
Spaghetti Squash
Learn how to bake or microwave spaghetti squash, then top with your favorite sauces or seasonings!
Prepare:
5 minutes
Cook:
45 minutes
Makes:
4 cups
Black-Eyed Pea Salad
Black-Eyed Pea Salad
You’ll love the fresh flavors, textures and versatility of this salad that features black-eyed peas.
Prepare:
20 minutes
Makes:
6 cups
Vegetarian Borscht
Vegetarian Borscht
Borscht is a soup that was first made in Eastern Europe hundreds of years ago. This variation includes beets with cabbage, beans and other vegetables.
Prepare:
15 minutes
Cook:
50 minutes
Makes:
12 cups
Stuffed Cabbage Rolls
Stuffed Cabbage Rolls
This variation of an old and much-loved recipe can be changed in many ways depending on the ingredients you have on hand.
Prepare:
30 to 45 minutes
Cook:
1 hour
Makes:
12 rolls
Comments
This broccoli salad was very popular during an after school youth class. I used plain cashew yogurt as a dairy free option. The salad came together really nice and got feedback of it is sweet, but not overpowering, a balanced flavor.
This broccoli salad was very popular during an after school youth class. I used plain cashew yogurt as a dairy free option. The salad came together really nice and got feedback of it is sweet, but not overpowering, a balanced flavor.
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.