Need a good recipe for a healthy Broccoli Salad! Any Ideas?

Tangy Sweet Broccoli Salad With Splenda


(NOTE THAT THIS IS A HEALTHY RECIPE)





This is a tangy sweet broccoli salad which is normally made with quite a bit of added sugar and bacon. I replaced the added sugar with splenda and eliminated the bacon and it is still wonderful! A member of our family who does not normally eat brocolli, eats this salad.


INGREDIENTS:





1 Large Bunch Fresh Broccoli


1 Med. Onion Diced (red or white)


1 - 2 C. Shredded Extra Sharp Cheddar


1 C. Lite Mayo


3 Tbls. Cider Vinegar


Splenda


Variations: Broccoli / Cauliflower blend - This is very good as well.


PREPARATION:





Cut or chop broccoli into small pieces.


Dice onion (we prefer larger pieces).


Combine broccoli, onion and cheese in a large bowl and set aside.


In a separate bowl, combine mayo and vinegar and blend well.


Start adding stevia a tiny pinch at a time and stir well. You will want to end up with a nice tangy sweet taste somewhat like sweet pickles.


Avoid over-doing the stevia as it may impart a bitter flavor.


When the desired flavor has been reached, pour it into the broccoli mixture and blend it well.


For best flavor, store in the refrigerator for a few hours or overnight, stirring it from time to time.Need a good recipe for a healthy Broccoli Salad! Any Ideas?
Broccoli Salad





1 medium onion, finely diced


1 bunch broccoli


1 cup grated cheddar cheese


1/2 pound bacon





DRESSING:





1/4 cup sugar


1/2 cup mayonnaise


1 Tbsp. vinegar


Cut bacon into small pieces and fry until crisp; drain well on paper towels. Break broccoli into small pieces. Mix dressing ingredients and pour over broccoli, onion, cheese and bacon; mix well.Need a good recipe for a healthy Broccoli Salad! Any Ideas?
Broccoli Salad Recipe


{This salad is great for large family gatherings or other get togethers.}


2-2 1/2 cups broccoli florets


1/2 cup chopped red onions


1/2 cup sunflower seeds


1/2 cup slivered almonds


1/2 cup golden raisins


8-9 5/8 slices of crumbly bacon


1 5/8 tablespoons apple cider vinegar


7/8 cup low-fat mayonnaise*


1/2 cup sugar





9 5/8 servings 1/2 cup


20 minutes 20 mins prep





*Substitutions: 1/2 cup plain nonfat yogurt + 1/2 cup fat-free mayonnaise = 1 cup low-fat mayonnaise; 1 cup fat-free or reduced-fat sour cream = 1 cup low-fat mayonnaise
BROCCOLI SALAD


Makes 6 Servings





Ingredients:


1 bunch fresh broccoli spears


2 ounces feta cheese


陆 head lettuce (torn in bite-sized pieces)


陆 cup Fat Free Salad Dressing





Methods:


Combine above ingredients and serve.











BUSH鈥橲 BROCCOLI SALAD


Serves 6 to 8





Ingredients:


3 cups broccoli (cut into bite-size pieces)


1 red onion (chopped)


1 cup cheddar cheese (grated)


6 slices bacon (cooked and crumbled)





Methods:


Combine all ingredients. Best when used with the following dressing.











BROCCOLI DRESSING





Ingredients:


1 cup mayonnaise


录 cup sugar


2 tablespoons vinegar





Methods:


Mix well and pour over broccoli salad.
Bodacious Broccoli Salad





';This recipe is requested at every family gathering. Let it be your next dish that they crave! I like this dish to be prepared at least two hours before serving. Be sure to have copies of the recipe on hand, as everyone will ask for it!';


Original recipe yield: 12 servings.


Prep Time:15 MinutesCook Time:15 MinutesReady In:30 MinutesServings:12 (change)





INGREDIENTS:


8 slices bacon


2 heads fresh broccoli, chopped


1 1/2 cups sharp Cheddar cheese, shredded


1/2 large red onion, chopped


1/4 cup red wine vinegar


1/8 cup white sugar


2 teaspoons ground black pepper


1 teaspoon salt


2/3 cup mayonnaise


1 teaspoon fresh lemon juice





DIRECTIONS:


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.


In a large bowl, combine broccoli, cheese, bacon and onion.


Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.