Vegetarian Broccoli Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6.0 cup, chopped Broccoli, cooked1.0 cup, grated Carrots, raw0.75 cup Cranberries, dried, sweetened (craisins)2.5 oz Pepitas, pumpkin seeds, 142 seeds1.0 cup Mayonnaise, regular (mayo)3.0 tbsp Apple Cider Vinegar, Bragg's Organic1.0 tsp Onion powder
Cook chopped broccoli until bright green and slightly soft, about 3 minutes in boiling water. Immediately blanch in ice water to prevent further cooking.
In a large bowl, mix grated carrot, pepitas, and cranberries.
In a small bowl, combine mayo, vinegar, and onion powder.
Drain broccoli well, then add to large bowl. Pour in dressing and combine well.
Chill in the refrigerator for about an hour before serving.
Serving Size: Makes 16 Half -Cup servings
Number of Servings: 16.0
Recipe submitted by SparkPeople user -MRSBISCUITS-.
Serving Size: Makes 16 Half -Cup servings
Number of Servings: 16.0
Recipe submitted by SparkPeople user -MRSBISCUITS-.
Nutritional Info Amount Per Serving
- Calories: 155.1
- Total Fat: 12.3 g
- Cholesterol: 3.8 mg
- Sodium: 99.0 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 2.6 g
- Protein: 1.6 g
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