Broccoli is a wonderful option to replace the same type salad greens. Here are some recipes that feature broccoli as the main ingredient in salads.
Mediterranean Broccoli Salad
Makes 8 Servings
INGREDIENTS:
• 3 heads fresh broccoli, chopped
• 1 red onion, chopped
• 3 (6 ounce) cans jumbo black olives, sliced
• 2 (6.5 ounce) jars marinated artichoke hearts, sliced
• 3 large tomatoes, chopped
• 3 bunches green onions, chopped
• 1 (8 ounce) bottle Italian-style salad dressing
DIRECTIONS:
Combine the broccoli, red onion, olives, artichoke hearts, tomatoes and green onions in a bowl.
Add the dressing, toss, cover and refrigerate for 24 hours before serving.
Tangy Broccoli Salad
Makes 10 servings
• 1 cup Nonfat Salad Dressing (such as Miracle Whip)
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1 medium bunch broccoli, cut into florets (about 6 cups)
• 4 cups loosely packed torn spinach
• 1/2 cup slivered red onions
• 1/4 cup OSCAR MAYER real bacon bits
• 1/4 cup raisins
Directions
1. Mix dressing, sugar, and vinegar in large bowl.
2. Add remaining ingredients; mix lightly. Refrigerate. Makes 10 servings.
Most people know salads are an important factor in the quest for optimal health but did you know that May was National Salad Month? Launched in 1992, National Salad Month is used to shine a spotlight on the health benefits of eating different kinds of leafy greens and colorful vegetables.
Scientific evidence of salads’ health benefits can be found in a study conducted by University of California, Los Angeles and Louisiana State University that was published in the Journal of the American Dietetic Association. This study found that those who eat salads, raw vegetables and salad dressing have considerably higher levels of vitamins C, E, B6 and folic acid, all key nutrients in promoting a healthy immune system.
In addition, salad dressings are a satisfying accompaniment to the healthy vegetables and fruits consumed in salads, and many salad dressings provide an essential fatty acid, alpha-linolenic acid, which helps protect women against fatal heart attacks, as well as the ever-important vitamin E, which offers numerous health benefits to salad worshippers.
For more on Salad’s nutritional benefits, please visit www.saladaday.org. You can also view a video about National Salad Month
Greek Salad
Makes 6 Servings
INGREDIENTS:
• 3 large ripe tomatoes, chopped
• 2 cucumbers, peeled and chopped
• 1 small red onion, chopped
• 1/4 cup olive oil
• 4 teaspoons lemon juice
• 1 1/2 teaspoons dried oregano
• salt and pepper to taste
• 1 cup crumbled feta cheese
• 6 black Greek olives, pitted and sliced
DIRECTIONS:
Combine tomatoes, cucumber, and onion in a bowl. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad.
Love the tomato? Here are some tomato salad recipes that are a change of pace then your usual salad recipe.
Eggplant Tomato Salad
Makes 5 Servings
INGREDIENTS:
• 1 green bell pepper
• 1 large red bell pepper
• 7 tomatoes
• 1 eggplant
• 4 cloves crushed garlic
• 1/4 cup extra virgin olive oil
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
DIRECTIONS:
Roast peppers until skin turns black. Cool in a plastic bag. Remove burnt skin and rinse well.
Boil tomatoes for 1 minute and cool in ice water. Peel and chop.
Cut the eggplant into small strips and sauté in oil for about 6 to 8 minutes. Once the eggplant is soft, add garlic.
Open the peppers and remove seeds. Cut into small strips and add to eggplant. Add tomatoes to eggplant mixture. Add tomato paste, salt, pepper and cayenne. Bring to boil, reduce heat and simmer for 30 minutes. Let the salad cool before serving.
Filling Tomato Cucumber Salad
Makes 4 Servings
INGREDIENTS:
• 1 tomato, chopped
• 1 cucumber, seeded and chopped
• 1/4 cup thinly sliced red onion
• 1/4 cup canned kidney beans, drained
• 1/4 cup diced firm tofu
• 2 tablespoons chopped fresh basil
• 1/4 cup balsamic vinaigrette salad dressing
• salt and pepper to taste
DIRECTIONS:
Combine the tomato, cucumber, red onion, kidney beans, tofu, and basil in a large bowl. Toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
Sweet and Sour Tomato Salad
Makes 6 Servings
INGREDIENTS:
• 7 tomatoes
• 1 small yellow onion
• 1/2 cup white sugar
• 1/2 cup distilled white vinegar
• 1/2 cup vegetable oil
• salt and pepper to taste
DIRECTIONS:
Slice the tomatoes thinly. Cut the onion in half, then thinly slice into half-circles. In a large bowl, combine tomatoes, onion, sugar, vinegar, oil, salt and pepper. Serve at room temperature.
Here is an Exotic Chicken Salad that will be the perfect ethnic salad for your next dinner party. 
Exotic Chicken Salad
Makes 10 Servings
INGREDIENTS:
• 1 honeydew melon
• 6 cups cubed, cooked chicken meat
• 2 cups chopped celery
• 2 cups seedless grapes
• 1 (8 ounce) can sliced water chestnuts
• 1/2 cup sour cream
• 1/2 cup plain yogurt
• 1 1/2 teaspoons curry powder
• salt and pepper to taste
DIRECTIONS:
Cut melon in half, and remove seeds. Cut into bite-size pieces.
Add chicken, celery, grapes and water chestnuts.
Wisk together sour cream, yogurt, and curry powder in a small bowl. Gently stir into salad.
Season with salt and pepper to taste. Serve.
