Michigan Fresh Recipe: Broccoli

October 27, 2014


Michigan-grown broccoli is available July-October.

Broccoli has many health benefits. It provides vitamin C, potassium anddietary fiber. It also helps to reduce cholesterol. At only 45 calories per onecupserving, broccoli provides a tasty addition to your meals and snacks. Serve it raw with a low-fat dip, add it to green salads for an extracrunch, or use it to add color and texture to a stir-fry. Choose odorless broccoli heads with tight, bluish-green florets. Remove the outside skin on the stem with a peeler. Cut the stems and serve with the florets. Refrigerate broccoli and use within three to five days.

Broccoli Salad

Makes 8 servings 


  • 6 cups broccoli (chopped)
  • 1 cup raisins
  • 1 red onion (medium, peeled and died)
  • 2 tablespoons sugar
  • 8 bacon slices (cooked and crumbled, optional)
  • 2 tablespoons lemon juice
  • 3/4 cup low-fat mayonnaise

To Prepare

  1. Combine all ingredients in a medium bowl.
  2. Mix well.
  3. Chill for 1 to 2 hours.
  4. Serve.

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