Tuesday, June 28, 2011

Broccoli Salad

This is the perfect summer salad to pack for a picnic. Pack it in a cooler with ice packs, since it needs to chill for 1 hour before serving anyway.

  • 4 cups small broccoli florets
  • 1 and 1/2 cups halved seedless green grapes
  • 1 cup chopped celery
  • 1 cup raisins
  • 1/4 cup salted sunflower seed kernels
  • 1/3 cup vegan mayonnaise
  • 1/4 cup plain non-dairy yogurt
  • 3 tablespoons vegan sugar
  • 1 tablespoon white vinegar
1. Combine the broccoli, grapes, celery, raisins, and sunflower seeds in a large bowl.

2. In a second bowl, whisk together the mayonnaise, yogurt, sugar, and vinegar.  Pour the mayonnaise mixture over the broccoli mixture and toss well.  Chill for 1 hour before serving.

To round out my picnic menu, I added the chipotle-lime crispy chicken fingers from Gardein, cubed watermelon, potato chips, and big glasses of lemonade.

Nutrition Info:
8 servings (about 1 cup), Calories 175 

Tasting Notes:
A great salad that's sure to become a summer standard.  The dressing was a little on the sweet side, so I recommend decreasing the sugar, but the other components were great - crunchy broccoli, sweet raisins, and salty sunflower seeds.  I did want a bit more of a salty element besides the sunflower seeds, so you might consider cooking and crumbling a couple slices of Lightlife bacon and adding to the mix.


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