Peggys Broccoli Salad Food

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PEGGY'S BROCCOLI SALAD



Peggy's Broccoli Salad image

My mom Peggy lost 67.5 pounds on Weight Watchers and kept it off for over 10 years and was also a WW Leader. She was always looking for new ways to prepare foods so they were enjoyable and healthy. This salad fits the bill and therefore is named in her honor. You can certainly use real sugar or mayonnaise (in the same quantities as listed) but why waste the calories when the light/no sugar version tastes this good? No one at your table will notice anything is missing and they will probably ask you to make it again and again . . . And why not? Not only does it taste great, it is low in calories, and a great way to eat your veggies.

Provided by TSUalum93

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

2 bunches broccoli (Crowns can be substituted if you prefer just using the florets)
1 red onion
1/4 cup light mayonnaise
1/4 cup red wine vinegar
1/4 cup Splenda granular (sugar substitute)

Steps:

  • Cut up Broccoli into small pieces. If you do not like the stalks they can be removed and only use the florets. Place broccoli into your serving bowl that has a lid.
  • Slice the red onion into thin circles. Pop the layers of the onion out so the circles are separated. Place in bowl with the broccoli.
  • In a separate bowl mix the remaining ingredients. Use a fork or a whisk to make sure everything is thoroughly combined. Pour dressing over the broccoli and onions.
  • Cover the container securely with the lid and shake well.
  • The salad can be served immediately. I prefer to let it chill overnight and serve it right from the refrigerator. If you get a chance while it is chilling flip the container over at least once so that the dressing can fully coat all of the vegetables. Shake again before serving.
  • Enjoy.

PEGGY'S BROCCOLI SALAD



Peggy's Broccoli Salad image

This is a delicious Broccoli Salad, The recipe was given to me by my daughter Peggy. She has made it for family get togethers and pot lucks. Everyone seems to like it even people that doesn't care for broccoli. Sugar substitute can be used, also nonfat or low-fat mayonnaise and it still tastes great.I used less bacon, light mayonnaise and sliced almonds. Time does not include chilling time.

Provided by Barb G.

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

10 slices bacon (I used less bacon, 5 slices)
1 head fresh broccoli, cut into bite sized pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
1 cup mayonnaise (I used light mayonnaise)
1 cup sunflower seeds or 1 cup sliced almonds

Steps:

  • Place bacon in a large, deep skillet.
  • Cook over medium heat until evenly brown.
  • Remove bacon to paper towel,cool.
  • Crumble bacon and set aside.
  • In a medium bowl, combine broccoli,onion and raisins.
  • In a small bowl, whisk together the vinegar, sugar and mayonnaise.
  • Pour over broccoli mixture, and toss until well mixed.
  • Refrigerate at least two (2) hours.
  • Before serving, Toss salad with crumbled bacon and nuts.
  • Enjoy.

Nutrition Facts : Calories 528.3, Fat 42.2, SaturatedFat 8.9, Cholesterol 35.9, Sodium 607.7, Carbohydrate 30.7, Fiber 4, Sugar 15.2, Protein 11.3

BEST BROCCOLI SALAD



Best Broccoli Salad image

I made this salad for an end of school year pot luck. The following year I was asked if I would bring it again. People remember this salad from year to year. It can be made the day before and chilled - which is very helpful. It uses a full pound of bacon. The cook time is actually "chill time" in the refrigerator.

Provided by Trisha W

Categories     Pork

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 bunch broccoli (tops only, broken into small pieces)
1/2 cup raisins
1 cup sunflower seeds
1 small onion, chopped (or less)
1 lb bacon, fried crisp and crumbled
1 cup mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar

Steps:

  • Combine all the salad ingredients, tossing well to mix.
  • Mix the dressing ingredients together then toss with the salad mix.
  • Let stand at least 1 hour in the refrigerator (can be made the day before).

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