Broccoli Salad

broccoli-saladThis time of year I know that I need to eat fewer treats and a lot more vegetables. I have a sweet tooth plus pregnancy cravings for chocolate, so it takes a lot of willpower for me to avoid the dessert table at holiday meals and parties. I can easily fill up on sweets so that I am not hungry for the nutritious foods that my baby and I need. One solution to my problem is our recipe of the month for December, Broccoli Salad.

This Broccoli Salad recipe satisfies my sweet tooth with the combination of a lightly sweet dressing and dried fruit. On top of that, it gets me the nutrition packed broccoli that I need. I get the sweetness I want and the vegetables I need in one simple recipe!

Here are some other great things about this recipe that cannot be ignored:

  • It stores well in an airtight container the refrigerator. For some, it may even taste better after a day or two because the flavors have a chance to mingle.
  • It is a quick and easy dish to take along to holiday meals or parties.
  • It can easily be packed in small containers to put in lunch bags for a side dish.
  • It is inexpensive and it will cost even less this spring when broccoli is in season.

Try out our Broccoli Salad to add vegetables to your meals this holiday season.

Broccoli Salad

Serving Size: 1 cupbroccoli-salad-label
Serves: 7
Cost Per Serving: $0.56
  • 1 bunch broccoli
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 teaspoon mustard
  • 1/3 cup light mayonnaise or salad dressing
  • 3 tablespoons cider or white vinegar
  • 1/2 cup red onion, diced (1/2 medium onion)
  • 1/2 cup raisins
  1. Cut 1/2″ off bottom of the broccoli stem and discard. Peel the outer layer of the stem. Chop the tender inner portion of the broccoli and florets.
  2. Mix sugar, salt, mustard, and mayonnaise together in a large bowl. Add vinegar and stir with a wire whisk or fork.
  3. Add the broccoli, red onion, and raisins.
  4. Stir until mixture is coated with dressing. Serve salad immediately or store in a tightly covered container in the refrigerator. Store salad for up to 4 days.
  • Choose broccoli with green (not yellow) stems and florets.
  • A bunch of broccoli usually has 2 to 3 stalks and weighs about 1 1/2 pounds. It should make 6 to 7 cups of chopped stems and florets.
  • You may use sweet white or yellow onions instead of red.
  • Wash broccoli and onion under running water.

Justine Hoover

Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.

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4 thoughts on “Broccoli Salad

  1. Hello, Justine

    I’m an RD and was wondering if you would mind if I used your recipe label in a power point for employees, please?

  2. Hi Lindsey

    You are welcome to use our recipes and their accompanying nutrition facts labels. Please just include a note with the message “This material is courtesy of Iowa State University Extension and Outreach’s Spend Smart. Eat Smart. website –” Thank you!

  3. Hi Summer – this post is from 2010 so that would explain some of the difference. Perhaps more importantly, we live in Iowa and all of our prices are based on what we see locally. It seems eggs are much more expensive in Florida than we typically see here. Thanks!

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