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Broccoli Salad

This vibrant Broccoli Salad helps students build a range of food skills – from washing and chopping to mixing and using the stove. A big thank you to Ashlee Laurin-Clark, a grade 5 teacher in Winnipeg, for submitting this recipe. As she says, “This salad is one of the first ones I make in the spring. The colours remind me of the beautiful flowers starting to grow and bloom.”    

This recipe comes with:

A printable card featuring step-by-step instructions and helpful images.

A video tutorial demonstrating each stage of the preparation.

Useful pointers from dietitians.

Video watch time: 1.5 minutes

Check out all the recipes in our Classroom Kitchen collection!

Level:

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Language:

English

(Click here for French version)

Broccoli Salad

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Ingredients

Salad

2 heads of broccoli
1 head cauliflower
½ medium red onion
225 g (½ lb) bacon
175 mL (¾ cup) raisins
250 mL (1 cup) cubed Cheddar cheese
sliced almonds, seeds, etc. (optional)

Dressing

250 mL (1 cup) mayonnaise
60 mL (¼ cup) white sugar
30 mL (2 Tbsp) white wine vinegar

Directions

Chop broccoli and cauliflower into bite-sized pieces.
Dice the onion.
Chop the cheese into 2 cm (1") cubes.
In a small frying pan over medium heat, cook the bacon until crisp. Remove to a cutting board and chop into bite-sized pieces.
Place broccoli, cauliflower, onion, bacon, raisins, cheese, and almonds (if using) in a large bowl.
In a medium bowl, combine mayonnaise, sugar, and vinegar to make dressing. Whisk until well mixed.
Pour dressing over salad and toss gently.

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