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...
Vegetarian Tofu Enchiladas
Vegetarian Tofu Enchiladas
Tofu provides protein while mushrooms provide texture and umami flavor in these easy enchiladas.
Prepare:
30 minutes
Cook:
30 minutes
Makes:
8 pieces
Quick Tomato Pasta Sauce
Quick Tomato Pasta Sauce
A simple and delicious pasta sauce that comes together in less than 30 minutes.
Prepare:
5 minutes
Cook:
15 minutes
Makes:
2 cups
Creamed Green Beans and Potatoes
Creamed Green Beans and Potatoes
Warm and creamy dish that is on the table in 30 minutes. A great holiday dinner or potluck recipe.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
4 cups
Potato Turnip Gratin
Potato Turnip Gratin
Rich and creamy root vegetables, flavored with tangy parmesan cheese and topped with crunchy breadcrumbs.
Prepare:
30 minutes
Cook:
60 minutes
Makes:
4 Cups
Red Cabbage with Apples
Red Cabbage with Apples
A sweet and savory combination of sautéed cabbage, onion and apples that makes a perfect side dish.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Jack-O-Lanterns (Pumpkin Pancakes)
Jack-O-Lanterns (Pumpkin Pancakes)
Brown sugar, pumpkin and warming spices make this a fun and delicious recipe that the whole family will enjoy.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
16 pancakes (4-inch)

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.