Chopped Broccoli Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 123.8
- Total Fat: 9.4 g
- Cholesterol: 8.4 mg
- Sodium: 198.3 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.6 g
View full nutritional breakdown of Chopped Broccoli Salad calories by ingredient
Introduction
Refreshing and different, full of crunch and flavor, this paleo friendly, broccoli salad is a little different from all the others! Based on a recipe from Robb Wolf's Paleo Transition Guide. Refreshing and different, full of crunch and flavor, this paleo friendly, broccoli salad is a little different from all the others! Based on a recipe from Robb Wolf's Paleo Transition Guide.Number of Servings: 8
Ingredients
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3 cup, chopped or diced Broccoli, fresh
1.5 cup, chopped Carrots, raw
1 medium (2-3/4" dia) (approx 3 Apples, fresh with skin
9 serving Shoney's Bacon, per slice
3 medium (4-1/8" long) Scallions, raw
3 tbsp Extra Virgin Olive Oil
2 tbsp Balsamic Vinegar
5 sprigs Dill weed, fresh
1 dash Pepper, black
3 tsp Guldens Spicy Brown Mustard
Tips
I only had dijon mustard on hand, and it worked just fine. Fresh dill is best, but in a pinch, use dried.
Directions
Finely chop broccoli.
Dice carrots and apple.
Dice bacon, fry, drain on paper towels.
Dice scallions.
Chop fresh dill weed (not stems) until you have 1 T.
Mix all ingredients together; add olive oil, balsalmic vinegar, mustard, dill, black pepper. Toss to distribute oil and seasonings.
Serving Size: 8 generous servings, 1/2 cup each
Dice carrots and apple.
Dice bacon, fry, drain on paper towels.
Dice scallions.
Chop fresh dill weed (not stems) until you have 1 T.
Mix all ingredients together; add olive oil, balsalmic vinegar, mustard, dill, black pepper. Toss to distribute oil and seasonings.
Serving Size: 8 generous servings, 1/2 cup each