Raw broccoli?! The kids didn’t get too excited about this but Merri Ann and I loved it.
It was a hot and sweltering evening (at least by Idaho standards) and neither one of us was in the mood to cook. A quick trip to the refrigerator and this went together in a hurry—maybe ten minutes. It was substantial enough to satiate our appetites and—with broccoli and walnuts–we declared it “guilt free”.
Broccoli, Ham, and Pineapple Salad Recipe
This is one of those salad recipes where you can add what looks right. Not enough green? Add a little broccoli. Not sweet enough? Add a little more pineapple. We’ll give you the amounts that we used but do what seems right for you.
Salad dressing is a little tangier than mayonnaise and complements the sweetness of the pineapple well.
This is a very quick, easy to make salad.
florets from one head of broccoli
1/2 pound deli meat, ham or other
1 cup chopped walnuts
1 1/2 cup crushed pineapple, undrained
1. Cut and wash the broccoli. Trim and discard the stems. (Or if you choose to save the stems, peel the skins.)
2. Cut the deli meat into strips.
3. Mix the broccoli, meat, walnuts, and pineapple together. Add salad dressing and stir until combined. Serve chilled.