This chopped broccoli salad is so good. It will be a great addition to your summer BBQ.
The best part is that you can make it ahead of time so you aren’t slaving in your kitchen as people are walking up your driveway.
What kind of vegetables can you add to a chopped salad?
I love a chopped salad. You can really substitute any veggies you like, but I love the sweet and savory combo of the Parmesan cheese and sunflower seeds to the dried cranberries and apple. Note however, that red cabbage has a way of “staining” a dish, so you if want to make it look pretty like above for your get together, you can make it in the morning and just set it in the fridge until you are ready to serve.
It’s important to cool the broccoli and carrots once you have steamed them. Just run cold water and throw some ice cubes on top and that should do the trick.
Initially I had made a mustard dressing, which was delicious the day I made it. The next day however, it had too bright of a flavor, like the Dijon mustard had somehow multiplied in the dressing overnight. You will be happy that I used readily available store bought dressing – this Marie’s dressing tastes just like Portillo’s salad dressing. I have a salad in a jar that is similar to Portillo’s salad here if you want to check it out.
How do you cook quinoa?
Quinoa cooks just like most rice – one cup quinoa to two cups water. This cheap rice cooker cooks all grains perfectly for me. You can also do it on top of the stove – bring the water to a boil, add the quinoa, reduce to simmer, cover with a lid and cook about 15 minutes or until water is absorbed. Fluff with a fork.
What are your favorite side dishes? Do you have a favorite family side dish you’d like me to lighten up? Let me know in the comments!
- 4 cups broccoli, roughly chopped steamed
- 3 carrots, roughly chopped and steamed
- 1 cup chopped red cabbage
- 1 cup cooked quinoa
- 1/2 cup dried cranberries
- 1 apple, cored and diced
- 3 tablespoons sunflower seeds
- 3 tablespoons real bacon bits
- 1/4 cup shredded parmesan cheese
- 3 tablespoons Marie’s White Balsamic Shallot Dressing
- I don’t have a steamer so I brought 3 cups of water to a boil, then added the broccoli and carrots, and put a lid on it and let it cook over medium heat for 6-7 minutes (or until fork tender).
- Drain the broccoli and carrots and add ice and cold water to stop the cooking process. Once cool, chop fine and add to a bowl.
- Add remaining ingredients. Add dressing and toss to coat.
- Keeps in your refrigerator for up to five days in a sealed container.
- Note that the red cabbage may “dye” the rest of the salad after a day or two, so if you want it to make it the day of your get together, it will look the prettiest the same day.
On #teamblue and #teampurple, each one cup serving is 3 points. On #teamgreen it’s 4 points.
Serving Size: 1
Amount Per Serving:
Calories: 174Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 355mgCarbohydrates: 28gFiber: 6gSugar: 14gProtein: 6g