One of my all-time favorite salads is Broccoli Salad. I usually make this when I am trying to clean out my refrigerator. It is a great way to get rid of veggies that are almost at the end of their life span, and you can add in other things as well.
To add crunch to this salad, I used a cup of trail mix we had left over from our last trip. It has pepita seeds, sunflower seeds, golden raisins, dried cranberries, and almonds in it. I just took the almonds out so all of my bites were the same size.
How to Make the Best Broccoli Salad
You can also just use some dried cranberries and sunflower seeds if you want.
This salad can be made up really quickly and holds up well to be left in the refrigerator all day. This would make a great potluck or picnic dish.
As you may notice in the picture, there is not a lot of extra dressing. I don't like really saturated salads, so I go light on the dressing.
It creates more while it sits in the fridge, so don't overdress it when you make it.
Check out these other delicious broccoli recipes
- 15 Minute Beef and Broccoli Stir Fry
- Instant Pot Broccoli and Cheese Soup
- Broccoli Egg and Cheese Muffins
- One Pan Gluten Free Chicken Broccoli Pasta
What type of pantry recipes have you created recently?
- 3-4 crowns broccoli, chopped
- 1 cup fresh parmesean cheese, shredded
- 1/2 cup red onion, diced
- 1 cup of sunflower seed/cranberry trail mix
For the dressing:
- 1 cup mayonnaise
- 1/4 cup sugar
- 2 Tablespoons apple cider vinegar
- Chop Broccoli up into small bite-sized pieces. Place in a large bowl. Add cheese, onion, and trail mix. Set aside.
- In a small bowl whisk together mayo, sugar and vinegar until smooth.
- Pour dressing over the broccoli mixture and stir until thoroughly coated. Refrigerate until ready to serve.
Amount Per Serving: Calories: 539Total Fat: 47gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 30mgSodium: 1834mgCarbohydrates: 22gFiber: 3gSugar: 13gProtein: 11g