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Broccoli Salad


4 cups (1000 mL)    broccoli chopped into bite-sized pieces
1/4 cup (60 mL)    red onion, finely chopped
1/3 cup (75 mL)     raisins 
1/4 cup (60 mL)    almonds
1/4 cup (60 mL)    flaxseed
1/4 cup (60 mL)    mayonnaise-style dressing (Cheryl uses Compliments Balance)
2 tablespoons (30 mL)     raspberry vinegar
1 teaspoon (5 mL)     sugar


Wash the broccoli. Blanche broccoli to get a bright green colour. Put broccoli in a pot of boiling water for 5 seconds. Drain and place the broccoli under cold running water to stop the cooking.
In a large bowl, mix broccoli, onion, raisins, almonds and flaxseed. In another bowl, mix mayonnaise, vinegar and sugar.

Pour dressing over salad and toss well. Chill before serving. 

This recipe gives you one dark green vegetable serving. The new Canada's Food Guide suggests you have at least one dark green and one orange vegetable each day. It also provides some of the unsaturated fat (healthy fat) you need each day.

Nutrition Information per serving (1/4 cup):
Calories 105
Fat 5 grams
Carbohydrate 13 grams
Fibre 3 grams
Protein 3 grams
Sodium 79 milligrams

Broccoli Salad

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