Broccoli Salad

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This salad is best when chilled for 2 hours before serving.
  • 5 c. fresh broccoli
  • 3/4 c. seedless raisins
  • 2 Tbsp. diced red onion
  • 1/2 c. low fat mayonnaise
  • 1/4 c. sugar
  • 1/2 Tbsp. cider vinegar
  • 1 1/2 tsp. milk
Wash broccoli and cut heads into florets. Peel and dice stems. Add raisins and red onions. In separate bowl, combine low fat mayonnaise, sugar, vinegar and milk. Mix well; add to broccoli mixture. Chill before serving. For best results, chill for at least 2 hours before serving.
Yield: 5 3/4 cups salad
Serving Size: 1/4 cup salad is 1/4 cup vegetable for a 3-5 year old at lunch/supper.
Credit: Montana CACFP Master Menu Volume 3
Recipe Information:  Make Ahead  Vegetables- Dark Green