Broccoli Salad Broccoli is rich in nutrients: antioxidants, vitamin A (in the form of beta-carotene), more vitamin C than a glass of orange juice, plus fiber, folic acid and calcium. Its dark green colour is from chlorophyll, which is believed to turn into a powerful cancer-fighting agent when digested. Broccoli salad is a very different way to use broccoli, and is one of my personal favourites. It is extra crunchy, a little sweet, and keeps very well in the fridge. Many children also like this salad and provides a good way for them to eat their greens! 1 large bunch broccoli 3/4 cup seedless raisins or dried cranberries 3/4 cup celery, chopped 1 small red onion, chopped 1/2 cup sunflower seeds (optional) 5 slices bacon, cooked & crumbled (optional) 1 cup reduced fat/non-fat mayonnaise 1/4 cup white vinegar 1/4 cup sugar Cut the broccoli into small bite-sized pieces (including the stems) - you should have approx. 7 cups. Throw the broccoli into a large transportable salad bow