parallax background

Broccoli Salad

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August 26, 2018
Marinated Bean Salad
August 26, 2018

Broccoli Salad


  • 1/2 cup Sliced or slivered almonds
  • 1 Stalk broccoli chopped
  • 2 cups Fresh mushrooms, sliced
  • 2 Green onions, chopped
  • 1/4 cup Pumpkin seeds
  • 1 cups boiled Whole wheat noodles


¼ cup Vegetable oil
3 tbsp Lemon juice
½ tbsp Light soy sauce
1 tbsp zero sugar
1 Clove garlic, minced
1/2 tsp Pepper Salt


In skillet, toast almonds over medium heat, stirring occasionally, for about 8 minutes or until fragrant. Set aside, In large bowl, combine broccoli, mushrooms, onions and pumpkin seeds. Add toasted almonds and sesame seeds. (Salad can be prepared to this point, covered and refrigerated for up to 4 hours.) Dressing: In small bowl, whisk together vegetable oil, lemon juice, soy sauce, sugar, sesame oil, garlic and pepper. Season with salt to taste, (Dressing can be made ahead and refrigerated for up to 4 hours.) Toss dressing with broccoli mixture. Sprinkle noodles over top