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Broccoli salad

by Christina Julia

Broccoli salad

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 900g/2lb fresh broccoli
  • 225g/8oz fresh mushrooms, sliced
  • 100g/4oz low-fat sour cream
  • 100g/4oz low-fat mayonnaise
  • 1 teaspoon granulated sugar
  • pinch of freshly ground black pepper
  • 1 teaspoon grated onion
  • 1 garlic clove, crushed
  • 225g/8oz canned water
  • chestnuts, drained and sliced


  • Cut off and discard the tough ends
    of the broccoli stalks. Break the
    florets into small clusters, and
    steam for about 10 minutes until al
    dente. Refresh in cold water. Drain.
  • Mix together the mushrooms, sour
    cream, mayonnaise, sugar, pepper,
    onion and garlic in a small bowl.
  • In a large salad bowl, combine the
    broccoli and water chestnuts. Add
    the creamed mixture, and toss
    gently. Cover with cling film, and
    refrigerate for at least 4 hours
    before serving

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