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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 132.4
  • Total Fat: 8.5 g
  • Cholesterol: 4.0 mg
  • Sodium: 113.3 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Broccoli Pine Nut Salad calories by ingredient
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Broccoli Pine Nut Salad

Submitted by: RACHE23
Broccoli Pine Nut Salad

Introduction

A vegetarian version of a picnic favorite. The smoked paprika enhances the hearty flavor. A vegetarian version of a picnic favorite. The smoked paprika enhances the hearty flavor.
Number of Servings: 5

Ingredients

    4 cups chopped fresh broccoli (peel and slice stems too!)
    1/4 cup finely chopped onion
    1/4 cup golden raisins, unpacked
    1/4 cup pine nuts
    1/4 cup Smart Balance Omega Plus Light Mayonnaise
    1 Tbsp white balsamic vinegar
    2 packets stevia
    1/2 tsp smoked paprika (Penzeys is good)
    salt and pepper to taste

Directions

Combine broccoli, onions, raisins and pine nuts in a large bowl. In a small bowl, dissolve stevia completely in vinegar. Add mayonnaise and paprika and blend well. Toss completely with vegetable mixture. Salt and pepper to taste.

Let stand 30 minutes for flavors to combine.

Makes 5 servings, approximately 1 cup each. Nutrition information is calculated without added salt.

Number of Servings: 5

Recipe submitted by SparkPeople user RACHE23.






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Member Ratings For This Recipe

  • Good as the original!! A great side! - 2/11/09

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  • Our local grocery store sells a salad extremely close to this recipe, and we always wanted to try to make it! This recipe is GREAT!! Easy to make! The kids even liked it! We used a tsp of white sugar instead of the stevia though. Great recipe!! - 6/7/08

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  • Excellent recipe! What an ingenious use of smoked paprika. I had all the ingredients for the original version, except the bacon. Glad I found your recipe - very tasty with the addition of smoked paprika and a lighter version of an old favorite! (Used 2 packets of Splenda instead of stevia). - 5/6/08

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