Our Favorite Recipe for Broccoli Salad, Videos and More!
Although it was first mentioned in France in 1560, it was relatively rare anywhere else until Thomas Jefferson began growing it at Monticello in 1767 along with radishes, lettuce, and cauliflower from rare seeds he had received from a friend. Italians were using broccoli in their cuisine in the US as early as 1806, but it didn't become popular with the rest of the population until the 1920's.
Broccoli is low in saturated fat and cholesterol and is a good source of protein, Vitamin E, Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. And since Broccoli Salad is made with raw broccoli, you're preserving all of these healthful benefits by making this salad.
Recipe for Broccoli Salad
1 lb. fresh broccoli, cut into florets
1/2 small red onion, chopped
1 C. shredded Mozzarella cheese
8 slices bacon, cooked and crumbled
1/2 C. mayonnaise or salad dressing
1 Tbs. white wine vinegar
Place broccoli, onion, cheese, and bacon in a salad bowl; set aside. In a small bowl, combine mayonnaise or salad dressing and vinegar; mix until mixture is smooth. Just before serving, pour dressing over salad and toss.
More Broccoli Salad Recipes: Creamy Broccoli Salad
Broccoli Hints, Tips & Videos
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Kitchen Utensils for Making Broccoli Salad: