Total Time
Prep 20 mins
Cook 6 mins

My friend Jane gave me this recipe. It's a sure-fire hit at potlucks and picnics. REALLY easy to make, and keeps well. If I know it (or leftovers) will have to wait in the fridge for more than a day, I skip the mushrooms.

Ingredients Nutrition


  1. Peel tough"skin" from broccli stems; slice stems about 1/8"- 3/16" thick.
  2. Cut florets into bite size picees.
  3. Steam broccoli until just crisp.
  4. (Stems will take slightly longer than florets to steam.) Do NOT overcook.
  5. Mix dressing ingredients and toss w/ broccoli.
  6. Stir in grated carrot, sliced mushroom and almonds.
  7. Chill.
Most Helpful

Delicious, light broccoli salad. Would make a great side dish for any meal, especially when grilling. Lots of crunch from the almonds and beautiful color. I steamed the broccoli in the microwave for two minutes which was fast and easy. Thanks for sharing the recipe!

LonghornMama May 22, 2006

Thank You for sharing such a wonderful recipe ! Full of color and flavor , it was a delight to eat as well as pretty on the plate . I will be making this one often !!!

Theresa P May 19, 2003

Yum! I added some tahini and miso and used sesame seeds instead of almonds. I'll be making this all summer long.

Cubanita June 05, 2009