Broccoli Salad
Recipe: #5313
May 03, 2012
Categories: Salads, Broccoli, Baby Shower, Brunch, Christmas, Cinco de Mayo, Fathers Day Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, No Eggs, Fresh Tomatoes, more
"I blanch the broccoli first then drain and paper towel dry if you don't mind cruchy raw veggies then just make as stated"
Ingredients
Nutritional
- Serving Size: 1 (161.9 g)
- Calories 391.2
- Total Fat - 22.2 g
- Saturated Fat - 9.8 g
- Cholesterol - 64 mg
- Sodium - 847.2 mg
- Total Carbohydrate - 32.2 g
- Dietary Fiber - 2.2 g
- Sugars - 15.2 g
- Protein - 17.7 g
- Calcium - 305.2 mg
- Iron - 1.8 mg
- Vitamin C - 18.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Remove the tough stalk at the end and wash broccoli head thoroughly. Drain on a kitchen towel then pat dry with paper towels. Cut the head into small flowerets. Place in a large bowl. Add the crumbled bacon, onion, cheese and raisins.
Step 2
In a small bowl, combine mayonnaise and garlic, vinegar and sugar. Pour over veggie mixture and toss gently. Season with salt and ground pepper. Place cherry tomatoes around the bowl. Refrigerate until serving
Tips
No special items needed.