"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Broccoli Salad Recipe

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This recipe for Broccoli Salad is from FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
7 cups chopped broccoli florets
1 cup grated broccoli stem
2 (5oz) cans sliced water chestnuts, drained
1/3 cup dried, unsweetened cranberries
3 tbsp canola oil
3 tbsp red wine vinegar
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper

Directions:
Directions:
Remove & reserve the stalks from broccoli
Chop florets into bite size pieces
Add into a large ziplock bag with water chestnuts & dried cranberries

Grate the stalks to get around 1 cup of grated broccoli stem & add into bag

In a small bowl add oil, vinegar, garlic powder, salt & pepper
Whisk with a fork to combine
Add dressing to the ziplock bag, seal and gently toss
Refrigerate for at least 1 hour and up to 24 hours to let broccoli marinate

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
12 minutes

 

 

 

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