Julie's Broccoli Salad


"Forgiveness does not change the past, but it does enlarge
the future."
- Paul Boese




Recipe courtesy of
Julie Yager
  • 6 cups Broccoli florettes [washed & cut into smaller florettes]
  • 4 cups red seedless grapes [washed & cut in half]
  • 1 cup red onion [diced]
  • 8 oz. Sunflower Nuts [salted & roasted]
 Dressing:
  • 1/3 cup Mayonnaise
  • 1/3 cup Balsamic vinegar


Mix the Broccoli florettes, red seedless grapes, red onion and sunflower nuts together in a large bowl. Whisk together the mayonnaise and balsamic vinegar in a smaller bowl until smooth, then pour over the salad and mix well. Refrigerate until ready to serve. Best if made several hours ahead of time, or even the day before.

Makes: 10 cups

Carbs: 11.96g per 1 cup of salad



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