Heritage Broccoli Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 220.5
- Total Fat: 10.2 g
- Cholesterol: 0.3 mg
- Sodium: 222.5 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 6.3 g
- Protein: 8.9 g
View full nutritional breakdown of Heritage Broccoli Salad calories by ingredient
Introduction
My mother came up with this colorful salad two summers ago, and it has been a huge hit at potlucks and family gatherings. It's also great for lunch. Lots of chopping involved though! My mother came up with this colorful salad two summers ago, and it has been a huge hit at potlucks and family gatherings. It's also great for lunch. Lots of chopping involved though!Number of Servings: 8
Ingredients
-
2 stalks fresh broccoli, chopped into bite-size pieces
1 Green bell pepper, chopped into bite-size pieces
1 Yellow bell pepper, chopped
1 Red bell pepper, chopped
1 jalapeno pepper, finely chopped
1 cup Craisins
1 cup sunflower seeds, hulled and un-salted
1 bag (2 cups) frozen shelled edamame
4 Tbsp fat free ranch dressing
4 Tbsp fat free italian dressing
Directions
Chop all vegetables (except edamame) into bite-size pieces. The peppers can be done in a processor, but the broccoli should be done by hand. The heat in the jalapeno can be removed by cutting out the vein.
Thaw the edamame in hot water for several minutes.
Combine all the vegetables, Craisins, and sunflower seeds in a bowl. Pour in the dressing and toss well.
This is a very filling salad, great texture, and makes a great lunch by itself, especially with added deli meat. If you're making the salad ahead of time, omit the dressings, as the veggies will get soggy when stored. Instead, separate the vegetables into servings and store in the refrigerator. The dressing can be added to individual servings as they are ready to be eaten.
Lots of flexibility with this recipie, to your taste. Try experimenting with different dressings, adding almonds or other nuts, or even different dried fruits. Enjoy!
Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AKOSUA22.
Thaw the edamame in hot water for several minutes.
Combine all the vegetables, Craisins, and sunflower seeds in a bowl. Pour in the dressing and toss well.
This is a very filling salad, great texture, and makes a great lunch by itself, especially with added deli meat. If you're making the salad ahead of time, omit the dressings, as the veggies will get soggy when stored. Instead, separate the vegetables into servings and store in the refrigerator. The dressing can be added to individual servings as they are ready to be eaten.
Lots of flexibility with this recipie, to your taste. Try experimenting with different dressings, adding almonds or other nuts, or even different dried fruits. Enjoy!
Makes about 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user AKOSUA22.