Tangy Broccoli SaladPrep Time:20 min
Total Time:1 hr 20 min
Makes:12 servings, 1/2 cup each (Ours only made 4 1 cup servings- someone suggested adding more broccoli and maybe cauliflower)
3/4 cup MIRACLE WHIP Light Dressing (I used light ranch dressing)
2 Tbsp. sugar (I omitted)
2 Tbsp. vinegar
1 bunch broccoli, cut into florets (6 cups) (I used frozen)
6 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
1 small red onion, chopped (I only used 1/2 of a medium onion, and it was too much. Next time I'll do 1/4)
MIX dressing, sugar and vinegar in large bowl.
ADD remaining ingredients; mix lightly.
REFRIGERATE at least 1 hour before serving.
How to Serve Chilled Vegetable Salads
Vegetable salads are best served crisp and cold. To keep the salad chilled before serving, place the filled serving bowl in a larger bowl filled with crushed ice. Then, spoon into chilled bowls to serve.
Jazz It Up
Add 4 cups loosely packed torn lettuce or spinach leaves and/or 1/4 cup raisins just before serving.
Vegetable salads are best served crisp and cold. To keep the salad chilled before serving, place the filled serving bowl in a larger bowl filled with crushed ice. Then, spoon into chilled bowls to serve.
Jazz It Up
Add 4 cups loosely packed torn lettuce or spinach leaves and/or 1/4 cup raisins just before serving.
The Result: I think it turned out well. I would try it again- with less onion.
Nutritional information: Calories 100 Total fat 8 g Sodium 190 mg Carbohydrate 7 g Dietary fiber 1 g Sugars 4 g Protein 2 g
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