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"When I sampled this at an eatery, I was struck by the mix of sweet and salty flavors and different textures," recounts Katie Watson of Powell, Tennessee. "I asked our server for the recipe, and she obliged...adding that she often prepares it at home herself."
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 401 calories, 28 g fat (3 g saturated fat), 20 mg cholesterol, 708 mg sodium, 36 g carbohydrate, 5 g fiber, 7 g protein.
Originally published as Carrot Broccoli Salad in Quick Cooking November/December 2004, p6
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Reviewed on Sep. 05, 2011 by cathymc1397
Delicious! Made it for a Labor Day picnic. I used Marzetti coleslaw dressing, only change was that I used pine nuts instead of sunflower kernels since that's what I had on hand. It's so easy to make!
Reviewed on Jan. 14, 2011 by laurij99
This salad is easy to make and is good! I use Rudolph's coleslaw dressing and sometimes use dried cherries instead of cranberries. When I bring it to potluck dinners I am always asked for the recipe.
Reviewed on Jun. 13, 2010 by lindajean323
Even the people who don't like broccoli love this fast and easy to prepare dish.
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