This crisp and super fresh veggie-packed salad is perfect for the summer. I like to make a big batch and keep it in the fridge. It keeps well for a few days, with the flavours intensifying each day. Enjoy it as a side salad or as your main course on warm days.
My recipe uses little pasta to keep the simple-carb count a bit lower. I added chickpeas to replace them because I find they have a similar texture. You could add more pasta if you like.
Total Time: 30 minutes
Yield: 6 servings
Ingredients:
Steps:
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When I serve this salad for company, I pray there are some leftovers because it tastes double yummy the next day.
In large mixing bowl add chopped broccoli, crisp bacon and shredded cheese. Mix dressing separately and pour over the mixture, stir together.
In a large bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, vinegar and mayonnaise. Pour over broccoli; toss to coat...
In a large salad bowl, combine broccoli, and onion. In a small bowl, combine sugar, vinegar, and mayonnaise. Pour over broccoli and toss to coat.
Cool crunchy and oh so good!Mix the salad ingredients together in a bowl to hold it all. Mix the dressing ingredients together and pour over the salad stirring to coat well.
Clean and cut fresh broccoli florets to bite size. Add hard cooked eggs, salt, pepper, pickle relish, bacon bits or sunflower seeds, and miracle whip.
Get ready to double or triple this one, it's THAT good! Anything that makes me say "more please" to broccoli is a good thing.
Cut up in bite size pieces: Fresh raw broccoli cucumbers, lots of tomatoes, red onions, bag of coleslaw cabbage,or any vegetable you like and add to 1 cup of mayo or so with 2 Tbsp. of sugar-sweeten to taste
Place broccoli, onion, cheese and bacon in a salad bowl; set aside. In a small bowl, combine sugar, mayonnaise and vinegar; mix until the sugar dissolves and mixture is smooth.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.