A Blog By Flying Horse Farms

Camp Recipe: Broccoli Salad

Searching for a delicious side dish to wow your family and friends this Memorial Day weekend? We’ve got you covered. Francie’s vegetarian, dairy-free, oh-so-colorful broccoli salad recipe will have everyone coming back for seconds (and thirds).



2 bunches or 6 small crowns broccoli, cut into bite-size pieces
1 carrot, shredded
1/2 red onion, finely diced
1/4 cup roasted sunflower seeds
1/4 cup dried cranberries
1/4 cup dried apricots, diced
1/2 cup mayonnaise
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt

1. Mix the broccoli pieces, shredded carrot, red onion, sun flower seeds, cranberries and apricots in a large bowl.
2. Whisk mayonnaise, red wine vinegar, sugar, black pepper and salt in a small bowl.
3. Add dressing to the broccoli and gently mix until all of the ingredients are covered.
4. Wrap and chill in the refrigerator for at least 30 minutes before serving.