Broccoli Salad
Lindsay from UT Extension Service, Anderson County made a big bowl of this broccoli salad at the Jan. 5 Winter Farmers’ Market, and we loved it! It’s easy to make and is full of fiber. Here’s the recipe, below. Subscribe to all our blogs for our weekly recipes from our cooking demos, called the Farmers’ Market Fresh program.
Broccoli Salad
6 C broccoli, chopped
1 C Raisins
1 red onion, peeled and iced
2 T sugar
6 slices bacon, cooked and crumbled
2 T lemon juice
3/4 C low-fat mayonnaise
Directions:
Combine all ingredients in a medium bowl. Mix Well.
Chill for 1-2 hours. Serve.
Nutrition Facts: Serving size, 1/2 cup. Carolis, 209; Total Fat 11g; Sodium 361 mg; Total Carbohydrate 25g; Dietary Fiber 3 g; Protein 6g.
TIPS:
What to look for in broccoli:
Firm, compact clusters of small flower buds (floweretes). Floweretes should be dark green and may have a purplish cast.
Avoid thick, tough stems. If the flowerets are enlarged, opened, yellowish-green or wilted, then the broccoli is not fresh.
Never buy broccoli that is soft or slippery. This is a sign of spoilage.
Store broccoli in a plastic bag right after purchase in the refrigerator. Use broccoli within 3 days of purchase since the vitamin content will decrease the longer it is stored.
Wash, don’t soak, broccoli in cool running water just before preparing.