Three Great Broccoli Salad Recipes

Broccoli is the perfect salad ingredient for a summer side dish. Crisp, flavorful and colorful, broccoli adds texture, great taste and a vibrant, dark green color to any salad.

High in Vitamin C, potassium, fiber and iron, broccoli adds a nutritional punch to any salad. It teams up well with sweet raisins, sunflower kernels and sweet and sour dressing, as well as onions, peppers and other vegetables.

For your next barbecue, lunch or dinner, try one of these salads where broccoli is the star of the show.

Use fresh broccoli, if you can, or prepared fresh broccoli pieces in the bag, found in the produce section of the supermarket.

Don't be quick to toss away the stems. Cut up small pieces of broccoli stems along with the flowerettes, and add to the salad.

Broccoli Salad with Raisins

• 1 large head of broccoli, cut into flowerettes and stem pieces
• 1 pound bacon, fried crisp and crumbled
• 1 cup sunflower kernels
• 1 medium red onion, chopped
• ½ cup raisins

Dressing:

• 1 cup mayonnaise
• ¼ cup sugar
• 2 teaspoons vinegar

Combine all dressing ingredients in a small bowl. Whisk to mix. Set aside. Combine salad ingredients and toss. Add dressing and mix well. Chill for several hours to blend flavors before serving.

Broccoli Slaw

This makes a side dish for a large crowd.

• 1 bag broccoli slaw
• 1 package frozen petite peas, thawed
• 1 can corn, drained
• 3 green onions, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 bunch broccoli tops, chopped
• ¾ cup sugar
• ¾ cup vinegar
• 1½ cups oil
• 3 packages “Oriental Flavor” Ramon noodle soup, crushed

Mix broccoli slaw, peas, corn, onions, red pepper, green pepper and broccoli tops together in a large bowl. In a separate bowl, mix together sugar, vinegar and oil. Stir in Ramon noodle soup mix, including soup flavoring. Pour oil mixture over other ingredients. Refrigerate overnight. If needed, add additional vinegar and sugar before serving.

Broccoli Cauliflower Fiesta

• 1 head broccoli, cut into bite-sized flowerettes
• 1 head cauliflower cut into bite-sized flowerettes
• 1 green pepper, cut into strips
• 1 red pepper, cut into strips
• 4 stalks celery, sliced
• 1 small onion, sliced
• 1 large carrot, sliced
• 1 large can mushrooms, drained
• 1 can pitted olives, drained
• 1 13-ounce jar green olives, drained

Dressing:

• 1½ cups wine vinegar
• 5 tablespoons sugar
• 2 teaspoons salt
• 1 teaspoon oregano
• Pepper to taste

Toss together all vegetables. Pour 1 cup oil over vegetable mixture. In a small saucepan, heat wine vinegar, sugar, salt, oregano and pepper, until lukewarm. Mix and pour over vegetables. Cover, chill and allow to marinate for 4-5 days, stirring occasionally. Drain marinade and serve.

For more summer salad ideas, see:

• Three Great Pasta Salad Recipes
• Layered Salads for Summer
• Summer Salads!

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