Ranch Broccoli Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup Bolthouse Creamy Yogurt Ranch dresssing2 tablespoons seasoned rice wine vinegar600 grams (or 6 cups) fresh broccoli florets6 slices Maple Lodge Bacon-Style Chicken, cooked and crumbled100 grams (or 1 small) red onion, chopped
1. Mix dressing and rice wine vinegar in large bowl.
2. Add remaining ingredients; mix lightly.
3. Refrigerate 1 hour.
KITCHEN TIP: How to Serve Chilled Vegetable Salads
Vegetable salads are best served crisp and cold. To keep the salad chilled before serving, place the filled serving bowl in a larger bowl filled with crushed ice. Then, spoon into chilled bowls to serve.
Extra: Add 4 cups loosely packed torn lettuce or spinach leaves to salad just before serving.
Serving Size: Makes 12 (1/2 cup) servings.
Number of Servings: 12
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Add remaining ingredients; mix lightly.
3. Refrigerate 1 hour.
KITCHEN TIP: How to Serve Chilled Vegetable Salads
Vegetable salads are best served crisp and cold. To keep the salad chilled before serving, place the filled serving bowl in a larger bowl filled with crushed ice. Then, spoon into chilled bowls to serve.
Extra: Add 4 cups loosely packed torn lettuce or spinach leaves to salad just before serving.
Serving Size: Makes 12 (1/2 cup) servings.
Number of Servings: 12
Recipe submitted by SparkPeople user TRILLIUM1204.
Nutritional Info Amount Per Serving
- Calories: 70.9
- Total Fat: 4.0 g
- Cholesterol: 12.3 mg
- Sodium: 274.7 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.8 g
- Protein: 3.6 g
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