One of my favorite gifts to give is a cookbook, especially around the holidays. Guess what, pretty much everyone enjoys food and as long as you choose a cookbook that everyone will enjoy the recipes from you’re golden. This broccoli salad comes from one of my new favorite cookbooks by The Girl Who Ate Everything. Love Christy, and I love all of her recipes so since I’ve been delving into cookbooks lately (earlier I posted about the awesome new Red Velvet Lover’s Cookbook) I wanted to share this one with you as well.
I love that the recipes are totally approachable and exactly what I need for an entire year of ideas. There are easy and mom friendly dinners for those days when you’re tempted to throw cereal across the table and tell the family to help themselves while you hide in the bathroom. Oh, sorry about that. Apparently it’s been a long laundry day. But seriously, her dinners, sides etc are perfect for real life.
But there are also great game day recipes, desserts and other goodies that are perfect no matter what the occasion is. I’m a pretty big critic when it comes to cookbooks, there had better be delicious photos, recipes that turn out and easy to read instructions which is exactly why I love this cookbook. Hooray for you, Christy!! So happy for all of your success with The Girl Who Ate Everything!
What Nutrients Are In Broccoli?
A cup of cooked broccoli offers as much vitamin C as an orange, and is a good source of beta-carotene.
Broccoli also contains vitamins B1, B2, B3, B6, iron,magnesium, potassium, and zinc.
Broccoli is low in calories and high in fiber.
How Long Will Broccoli Salad Keep?
Broccoli Salad will keep for 3-4 days in the refrigerator, if the dressing has not been added.
Broccoli salad, with the dressing added will keep for 1-2 days in the refrigerator.
Can You Eat Broccoli Stems?
Broccoli stems are edible and nutritious by themselves, or served along with the rest of the broccoli crown.
- 4 Cups Broccoli Florets
- 2 Cups Diced Apples
- 1/2 Cup cooked and crumbled bacon
- 1/2 cup craisins
- 1 cup mayonnaise
- 1/2 cup sugar
- 2 tablespoons apple cider vinegar
- pinch of salt
- In a small bowl, whisk together the mayonnaise, sugar, vinegar and salt.
For the Salad
- Toss the broccoli, apples, bacon and craisins in a dish.
- Add the dressing and toss to coat.
- Chill for one hour in the fridge and then serve.