Broccoli Salad

Broccoli salad

This salad is the same, yet different from a previous post from a few years back. My daughter Sarah Beth came up with this one and shared the recipe and the photos with me. Since I have these ingredients in my kitchen, I will be using this recipe as well.

Broccoli is a healthy food. It contains as much Vitamin C as an orange. It is also beneficial in promoting health in the following: diabetes, arthritis, cancer, and schizophrenia. Children can be tantalized into eating these little green trees, especially if they can dip them into a vegetable dip or yogurt and “paint” on the plate with it.

Broccoli is rich in potassium, calcium, and phosphorus. It is also rich in Vitamin K, so folks taking a blood thinner need to be consistent in the amount of foods with Vitamin K they consume. Broccoli also causes gas in some folks, so if you have intestinal issues or IBS (irritable bowel syndrome), be cautious. Broccoli is high in phosphorus, so if your kidney function is not good, the phosphorus can build up in your system. For a person with no health issues, broccoli is a great source of vitamins and minerals and helps a person feel full after eating.

When you purchase broccoli, look for the dark or purple (not yellow) florets. You can peel the stalk and use it also. Don’t wash the broccoli until you are ready to use it. It will stay fresh much longer in your refrigerator if it is unwashed. It is best to serve broccoli raw and not boiled in water. You can also roast, steam, stir-fry, or microwave broccoli to maintain its nutrients.  You lose 90% of the nutrients if you boil broccoli.

The recipe