Comida Kraft
Recipe Box

Broccoli & Carrot Salad

Broccoli & Carrot Salad is rated 4.1 out of 5 by 30.
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

8 servings

When it comes to veggies, you can't go wrong with broccoli, carrots, mushrooms and onions in a super-simple salad. Add sunflower seeds for extra crunch!

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What You Need

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Make It

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  • Toss vegetables with dressing; cover.
  • Refrigerate at least 1 hour.
  • Sprinkle with sunflower kernels just before serving.

Shortcut

Use an egg slicer to quickly and uniformly slice whole fresh mushrooms.

Servings

  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 2 Vegetable
  • 1-1/2 Fat

Nutrition Bonus

Here's a tasty way to eat your vegetables. The broccoli and carrots are both rich in vitamin C, while the carrots provide an excellent source of vitamin A.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 120
Total fat 7g
Saturated fat 1g
Cholesterol 10mg
Sodium 420mg
Carbohydrate 12g
Dietary fiber 3g
Sugars 4g
Protein 4g
% Daily Value
Vitamin A 60 %DV
Vitamin C 90 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from While it was very colorful and nice to look at we didn't care for this at all. While it was very colorful and nice to look at we didn't care for this at all. I was looking for something different to put with dinner besides rolls, salads or fruit. I wanted a side dish I felt was more homemade. It might have turned out differently had I used dry mushrooms instead of canned. But even the bites that didn't have mushrooms in them weren't very pleasing to our tastes.
Date published: 2006-01-02
Rated 5 out of 5 by from I made a couple of changes. I made a couple of changes. I used about a half a pound of baby carrots, sliced and used 2 cups of portabello mushrooms. And then I left off the onions, ranch (it doesnt need it) and the sunflower seeds because I didn't have any shelled and wasn't about to shell that many. It really doesn't need the ranch, the vegetables have enough delicious flavor on their own.
Date published: 2007-11-27
Rated 4 out of 5 by from I actually used Kraft Free Catalina dressing and a nut mixture instead of all sunflower seeds. I actually used Kraft Free Catalina dressing and a nut mixture instead of all sunflower seeds. It was great! I make it the night before and take it to work with me for lunch - Healthy and Good for you! Would be good with cherry tomatoes and red bell peppers too!
Date published: 2006-01-05
Rated 4 out of 5 by from This salad went well with salmon cooked with cilantro. This salad went well with salmon cooked with cilantro. Most of the flavors were good, but if your kids aren't big veggie fans I wouldn't try it. Adults should try it with a red wine. The recipe is great for all occasions so you must try it.
Date published: 2002-03-26
Rated 4 out of 5 by from I make copies of your recipe's to take home with me. I make copies of your recipe's to take home with me. Why are you sending the same ones more than once. I was halfway through these before I realized this is 2nd. time you sent them to me. This is a waste of time and paper
Date published: 2003-07-10
Rated 5 out of 5 by from Talk about easy! Talk about easy! And I did it the hard way I had baby carrots on hand and try shredding those tiny litlle things by hand. But the green onions really added a nice lil' flavor kick. The wife really loved it!
Date published: 2002-02-14
Rated 5 out of 5 by from I thought this recipe was absolutly delicous. I thought this recipe was absolutly delicous. I have a nefew who eats with us allot and he is around 4 years old, and he loved this recipe as much as we did. I think this was a wonderful recipe.
Date published: 2003-04-27
Rated 5 out of 5 by from This was so great I passed it on to my Mother and Sister right away. This was so great I passed it on to my Mother and Sister right away. My husband and I are trying to eat healthier and this fills the bill. Next time I will add cherry tomatoes!
Date published: 2003-07-22
  • 2016-09-28T10:46CST
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