Broccoli Salad
Ingredients
The salad
-
1
pound
broccoli florets
-
12
ounces
store-bought broccoli slaw
-
½
cup
shelled sunflower seeds
-
½
cup
blueberries
-
¼
cup
golden raisins
-
¼
cup
dried cranberries
-
8
ounces
pineapple tidbits
-
½
red onion
chopped
The dressing
-
½
cup
mayonnaise
-
¼
cup
rice wine vinegar
-
1
tablespoon
sugar
-
to taste
kosher salt
-
to taste
freshly ground black pepper
Instructions
- Boil water and pour it over the broccoli florets for 30 seconds until bright green.
- Drain the broccoli and plunge it into cold water with ice cubes to stop cooking.
- Let the broccoli cool, then drain and refrigerate for about 20 minutes.
- In a large bowl, combine the cooled broccoli, broccoli slaw, red onion, sunflower seeds, pineapple tidbits, blueberries, raisins, and cranberries.
- In a small bowl, mix the reserved pineapple juice, mayonnaise, rice wine vinegar, and sugar. Season with salt and pepper.
- Pour the dressing over the salad mix and gently stir to coat.
- Refrigerate for 30 minutes before serving.
Nutrition Facts (estimated)
Servings
8-10
Calories
233
Total fat
15g
Total carbohydrates
22g
Total protein
5g
Sodium
121mg
Cholesterol
6mg
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