MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Missouri S&T     ●    St. Louis - Food and Fitness


Broccoli Salad

Jami Nolen, Nutrition Program Associate

May 22, 2011


This recipe is a healthy twist on a picnic classic, and you can pick up the broccoli at your local farmer's market!



Makes 8 servings



  • 4 cups small broccoli florets (about 1 pounds)
  • 1 cups seedless green grapes, halved
  • 1 cup chopped celery
  • 1/2 cup diced red onion
  • 1 cup golden raisins
  • 1/4 cup salted sunflower seed kernels
  • 1/3 cup light mayonnaise
  • 1/4 cup plain fat-free yogurt
  • 3 tablespoons sugar
  • 1 tablespoon cider vinegar



  1. Combine the first 6 ingredients in a large bowl.
  2. Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour this dressing over broccoli mixture and toss well. Chill for 1 hour.


Nutrition Information

Calories: 175
Calories from fat: 29%
Fat: 5.7 g
Saturated fat: 0.8 g
Monounsaturated fat: 1.4 g
Polyunsaturated fat: 3 g
Protein: 3.4 g
Carbohydrate: 31 g
Fiber: 3.5 g
Cholesterol: 4 mg
Iron: 1.2 mg
Sodium: 148 mg
Calcium: 55 mg


Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


University of Missouri logo links to

Site Administrator:
Copyright  ADA  Equal Opportunity

MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri

Last update: Wednesday, June 15, 2011