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Yes, the broccoli salad can be made ahead of time. You can store it in the refrigerator and just add the dressing before you serve it.

When we removed the broccoli florets from the medium head, we consistently ended up with 3 ½ cups of veggies to use. When slicing the stems, 1 broccoli head yielded about 2 cups of stems for cooking. If you need a full pound of broccoli for your recipe, then you will need to purchase about 1½ medium heads.

1 cup mayonnaise, reduced-fat mayonnaise, or salad dressing. ½ cup craisins. 3 tablespoons sugar. 2 tablespoons vinegar. 7 cups chopped fresh broccoli florets. ½ cup shelled sunflower seeds. 8 slices bacon, crisp-cooked, drained and crumbled.

There are 330 calories in 1 cup of Broccoli Salad. Calorie breakdown: 71% fat, 24% carbs, 4% protein.

In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, un drained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.