Broccoli Salad

Sharon's Healthy Recipes

A pretty (and yummy) way to get a green vegetables into you and your family. This salad goes nicely with a chicken dish and baked sweet potatoes.


2 bunches broccoli
1/4 cup red onion, chopped
1 medium carrot, shredded
1/2 cup raw sunflower seeds
1/2 cup cashews, lightly toasted
1/2 cup dried cranberries or raisins
4 pieces cooked, chopped, turkey bacon (optional)
1 cup Vegenaise
2 tbs. pure maple syrup
2 tbs. apple cider vinegar

No of Servings: 8     Preparation Time: 30 minutes


Wash broccoli. Peel off the outside, tough layer of the stem of the broccoli. Cut the remaining stem and flowers into bite-sized pieces and place in bowl. Add chopped onion, sunflower seeds, cashews and dried cranberries or raisins. Dressing: Stir together Vegenaise, maple syrup and apple cider vinegar. Pour over salad and gently stir until mixed. Serve on chilled romaine lettuce leaves. Can garnish with extra cashews and cranberries.


I use organically grown broccoli. I buy raw, organic sunflower seeds. I buy raw cashews and toast them lightly in the oven in a stainless steel pan for about 15 minutes or until lightly browned at 350 degrees, stirring occasionally. I use fruit sweetened dried cranberries. Vegenaise is an egg-free mayonnaise found in the refrigerated secton of the grocery store. I buy the one with a dark purple label and lid. It’s made from grapeseed oil. I use free range, hormone-free turkey bacon without nitrates or nitrites.

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Eat Your Veggies!

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