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5 from 1 vote

Broccoli Salad With Rhubarb Pickle

Pickled rhubarb and mandarins add spice and flavour to this broccoli salad.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Main Dish
Cuisine: American
Servings: 12 servings
Calories: 96kcal
Author: Carolyn Hetke

Ingredients

  • 10 cups broccoli florets and pieces
  • 1 10 oz can mandarin pieces juice reserved
  • 1 cup pickled rhubarb pieces
  • 1 cup mayonnaise
  • 2 Tbsps mandarin juice
  • 3 Tbsps juice from rhubarb pickles
  • 1 tsp salt
  • ½ cup almond slices

Instructions

  • Clean broccoli and cut into small pieces. In a bowl mix the broccoli, mandarin pieces and pickled rhubarb.
  • Toast almond slices in a dry pan over medium high heat. Watch carefully, stirring periodically. This will take 5- 8 minutes depending on the heat level. Allow to cool.
  • Mix mayonnaise, mandarin juice, salt and rhubarb pickle juice. Dressing will be runny.
  • Pour over the broccoli mixture. Top with toasted almonds.

Nutrition

Calories: 96kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 428mg | Potassium: 301mg | Fiber: 3g | Sugar: 2g | Vitamin A: 487IU | Vitamin C: 68mg | Calcium: 55mg | Iron: 1mg