Boston Sea Party's Broccoli Salad Recipe
Servings: 8
Ingredients
- 3 ounce. fresh mushrooms
- 1 1/2 ounce. green onions
- 12 ounce. broccoli
- 12 ounce. cauliflower
- 5 ounce. sugar
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon celery seed
- 1 1/4 teaspoon garlic pwdr
- 1 c. salad oil
- 3/4 c. white vinegar
- 2 ounce. cherry tomatoes
- 1 ounce. onion tops
Directions
- Trim mushrooms as necessary; wash in salt water. Cut tops from onions and reserve for garnish. Wash and trim broccoli and cauliflower. Cut into bite size pcs.
- Prepare marinade by combining oil, vinegar with sugar and spices. Combine marinade with prepared vegetables. Cover and marinate 24 hrs prior to serving. Store in covered container; maximum storage life is three days. Garnish serving bowl with tomatoes and green onion tops, cut in 1" lengths. Makes 6 (5 ounce.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 8 servings | |
| Calories 334 | |
| Calories from Fat 241 | 72% |
| Total Fat 27.27g | 34% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 453mg | 19% |
| Potassium 231mg | 7% |
| Total Carbs 22.16g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 19.27g | 13% |
| Protein 1.73g | 3% |
