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Broccoli Salad

By Linda Iriye


Serves - approx. six 1 cup servings, as a salad course

Ingredients:

2 cups chopped broccoli florets
½ cup chopped green bell pepper
½ cup chopped sweet red bell pepper
½ cup chopped carrots
¼ cup chopped red onion
½ cup chopped walnuts
¼ cup raw sunflower seeds
¼ cup raw pumpkin seeds
½ cup dark raisins
½ cup dried currants
½ cup calorie-wise light mayonnaise
¼ cup liquid honey
3 tablespoons vinegar

Directions:

Clean & chop broccoli, bell peppers, carrots, & onion. In a large bowl, gently toss together chopped vegetables, raisins, currants, nuts & seeds.

DRESSING:
In a small separate bowl, whisk together mayonnaise, honey, and vinegar until creamy smooth. Pour over the salad ingredients in large bowl. With a large rubber spatula, mix the salad gently until all the ingredients are thoroughly coated in dressing.

Cover & refrigerate until ready to serve.


This colorful salad is always a favorite at large barbeque get-togethers. Believe it or not, despite the broccoli, even the children really seem to enjoy it. They still tend to pick out the onions though.

Angio Foods Used

  • Currants

  • Pumpkin seed

  • Sunflower seed

  • Onion

  • Walnuts

  • Honey

  • Bell pepper

  • Broccoli

  • Carrots

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