"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli and Carrot Salad Recipe

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This recipe for Broccoli and Carrot Salad, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristen Overcash
Added: Wednesday, September 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 large broccoli crowns
1 cup fat free or lowfat mayonnaise/ or Miracle Whip
1 4oz. can pineapple slices
1/2 cup raisins
2/3 cup sliced carrots
1/8 cup vinegar

Directions:
Directions:
1. Cut broccoli crowns into bite size pieces and place
in large bowl.
2. Peel and slice carrots and add to broccoli along with
raisins.
3. Drain juice from pineapple and chop into smaller
chunks. Add to broccoli mixture and toss.
4. Stir together Mayo and vinegar in small bowl and
add to broccoli mixture. Stir until all contents are
coated.
5. Let sit for 3+ hours. Serve cold.

Number Of Servings:
Number Of Servings:
6+
Preparation Time:
Preparation Time:
15-20 minutes
Personal Notes:
Personal Notes:
This is low fat.

 

 

 

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