Ranch Broccoli Salad
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Ranch Broccoli Salad calories by ingredient
Introduction
Creamy, deliciours and full of flavour. Creamy, deliciours and full of flavour.Number of Servings: 12
Ingredients
-
3/4 cup Bolthouse Creamy Yogurt Ranch dresssing
2 tablespoons seasoned rice wine vinegar
600 grams (or 6 cups) fresh broccoli florets
6 slices Maple Lodge Bacon-Style Chicken, cooked and crumbled
100 grams (or 1 small) red onion, chopped
Directions
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.