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Broccoli Grape Salad Recipe
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Broccoli Grape Salad Recipe

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4.5 3 7
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This lovely broccoli salad makes ordinary luncheons dressy affairs. The recipe comes from Nancy Warman of Centerville, Ohio.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 9 servings

Ingredients

  • 4 cups fresh broccoli florets, cut into small pieces
  • 1-1/2 cups seedless red or green grapes, halved
  • 1 cup chopped celery
  • 1 cup raisins
  • 1/3 cup reduced-fat mayonnaise
  • 1/4 cup fat-free plain yogurt
  • 2 tablespoons sugar
  • 1 tablespoon cider vinegar
  • 1/4 cup sunflower kernels

Nutritional Facts

145 calories: 3/4 cup, 5g fat (1g saturated fat), 3mg cholesterol, 120mg sodium, 24g carbohydrate (19g sugars, 2g fiber), 3g protein Diabetic Exchanges: 1 vegetable, 1 fruit 1 fat.

Directions

  1. In a large bowl, combine the broccoli, grapes, celery and raisins. In a small bowl, combine the mayonnaise, yogurt, sugar and vinegar. Pour over broccoli mixture and mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in sunflower kernels. Yield: 9 servings.
Originally published as Broccoli Grape Salad in Light & Tasty August/September 2006, p25


Reviews for Broccoli Grape Salad

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
mfl
Reviewed Oct. 5, 2011

"This was very good.. I always blanche the broccoli for about 2-4 min, then into ice water, before adding to a salad. It just softens it a bit and makes it easier to eat."

MY REVIEW
bvasseur
Reviewed Jul. 16, 2008

"I must say, at first I was a little apprehensive to combine grape and broccoli- I didn't think they would be a good match. I was pleasantly surprised by the combination. The grape provided sweetness and a little excitement to the dish and the broccoli added some great texture and substance. One tip- make sure to preserve the stems on the broccoli. While most people cut them off- I find they are the best part!!"

MY REVIEW
badgergirl
Reviewed May. 3, 2008

"Everybody LOVED this!"

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