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 bowl (one with a lid so you may take it along to your picnic), along with the raisins, celery, onion, sunflower seeds and bacon bits.
In a smaller bowl, mix together the mayonnaise, vinegar and sugar. Pour over the vegetables and mix well. Cover and refrigerate.
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