Broccoli Salad

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Courtsey of Our‑Favorite‑Broccoli‑Salad‑55843.jpg  kraftcanada.comBroccoli is a plant in the cabbage family, whose large flower head is used as a vegetable. The word broccoli, from the Italian plural of broccolo, refers to “the flowering top of a cabbage”. Broccoli is usually boiled or steamed, but it may be eaten raw.  Broccoli was derived from cultivated leafy  crops in the Northern Mediterranean in about the 6th century BCE .  Broccoli was first introduced to the United States by Italian immigrants but did not become popular until the 1920s.  Broccoli is high in vitamin C, as well as dietary fiber. It also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. Studies shown that a high intake of broccoli  reduces the risk of  prostate cancer. Broccoli consumption has also been shown to be beneficial in the prevention of heart disease.

This is delicious low carb summer salad  uses an interesting combination of fruits, vegetables and nuts.  It is often served at picnics, brunches, or even at barbeques. Broccoli salad by in large involves nuts to add crunchiness. For this recipe, I normally use cashew nuts but you can use other varieties such as almonds,walnuts,or pecans.  However, if you have a nut allergy, you can leave them out. The craisins gives the salad a sweet but tart flavor and the onions bring acidity to the salad. This recipe is very simple to make and the preparation is pretty basic. For this recipe,  you will need:


  1. 2 large heads of broccoli
  2. 1 small white onion chopped
  3.  1/2 cup of  craisins
  4.  1/2 cup of unsalted cashew nuts
  5.  1/3 cup of light mayonnaise
  6.  1 tablespoon of lemon juice or distilled white vinegar
  7. 1 teaspoon of sugar
  8.  1/2 teaspoon of ground black pepper


Cut the broccoli into bite-size pieces. Wash and rinse florets well and dry. Place them in a salad bowl along with craisins .  In a separate bowl, whisk mayo,lemon juice, sugar, and pepper together. Pour it over the broccoli salad  and lightly toss together. Cover with plastic wrap and refrigerate for  at least 2 hours.  Toss in cashew nuts nuts before serving.

Yields 6 – 8 servings




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