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14 servings, 1/2 cup each
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Vegetable salads are best served crisp and cold. To keep the salad chilled when serving, place the filled serving bowl in a larger bowl filled with crushed ice.
Add 4 cups loosely packed torn lettuce or spinach leaves to salad just before serving.
Take a break from greens and try this brightly colored, crunchy broccoli salad that's both high in vitamin C and a good source of vitamin A, thanks to the broccoli.
* 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.
I made this for a potluck gathering. I doubled the recipe and added one cup of grape tomatoes which I cut in half. I received compliments on how good this is. I love how the dressing gets soaked into the broccoli. Yum!
This salad is a nice break from the heavier pasta and potato salads that are so popular in the summer. Great crunch, and nice dressing flavor.