I don’t mess around when I say Jessica’s mom inspires me in the kitchen. I tried this broccoli/sunflower seed/raisin salad over at her house several years ago and I have been making it for my family ever since. Every once in a while my dad will come home from the grocery store saying something along the lines of, “So.. I bought the ingredients for broccoli salad… *wink* *wink* *nudge* *nudge* Thought you might want to make it..”
This is the basic Broccoli Salad recipe, but I substituted apple cider vinegar for white wine and granulated Splenda for sugar.
I know it sounds super weird dressing a salad with sweet mayonnaise, but don’t be fooled by the weirdness. It’s actually really perfectly complemented by the fixin’s in the salad (also I used about 2 more tablespoons of “sugar” than the recipe called for because it didn’t seem sweet enough, so be sure to experiment a bit).
This is really one of my very favorite side dishes to make and devour. It’s really pretty easy to throw together and it tastes amazing. It’s best to let it sit in the fridge for several hours before serving, but in this particular case it’s a good thing I just had to eat it right away considering an hour later my dad would knock it out of the fridge and straight onto the floor. Bum-merrr.
Song of the day by Sublime with Rome:
I like this salad too…try using all natural no calorie Stevia instead of artificial sugar for a healthier salad 🙂
Thanks for visiting my blog! The broccoli salad looks so good!! I am your newest follower!
Donna
I love broccoli salad I never thought about making it sugar free before. I am definitely giving this a try! xo