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Makes 12 servings, 1/2 cup (125 mL) each.
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Vegetable salads are best served crisp and cold. To keep the salad chilled before serving, place the filled serving bowl in a larger bowl filled with crushed ice. Then, spoon into chilled bowls to serve.
Add 4 cups loosely packed torn lettuce or spinach leaves and/or 1/4 cup raisins to salad just before serving.
Here's a tasty way to eat your vegetables. As a bonus, the broccoli provides an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.