I made this Broccoli Corn Salad after trying it at a church baby shower this past weekend. One of the gals in our church, Irina, made it for the party and I went back for seconds. It was just perfect. She actually told me one of my broccoli salads were inspiration for her salad! I snapped a pic, jotted down how she made the dressing and voila!
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My hubby and I ate more than half between the two of us. We used fresh corn on the cob, organic broccoli and tomatoes straight from my Mama’s garden. It was wonderful. Thanks Irina! 🙂
Ingredients for Broccoli Corn Salad:
1 large or 2 medium heads of broccoli
1 cup cherry tomatoes, halved or quartered if larger
1/2 can corn or cooked corn from 1 large ear or corn
1 large carrot, grated
1/4 cup craisins (dried cranberries)
Dressing:
4 Tbsp Ranch
4 Tbsp Mayo
2 small or 1 large garlic clove, pressed
How to make this Easy Broccoli Salad:
1. Chop broccoli into small florets. Use a potato peeler to peel the stems and dice cleaned stems to use in your salad as well (no waste!)
2. In a large bowl, combine chopped broccoli, 1 cup sliced tomatoes, corn kernels, 1 grated carrot, and 1/4 cup craisins.
3. In a small bowl or measuring cup, stir together 4 Tbsp ranch, 4 Tbsp mayo and 2 cloves of pressed garlic. Mix until smooth then stir the dressing into the salad to taste. We used the entire amount.
Broccoli Corn Salad
Ingredients
Salad Ingredients:
- 1 large or 2 medium heads of fresh broccoli
- 1 cup cherry tomatoes, halved or quartered if larger
- 1/2 can corn or cooked corn from 1 large ear or corn
- 1 large carrot, grated
- 1/4 cup craisins, dried cranberries
Dressing Ingredients:
- 4 Tbsp Ranch
- 4 Tbsp mayonnaise
- 2 small or 1 large garlic clove, pressed
Instructions
- Chop broccoli into small florets. Use a potato peeler to peel the stems and dice cleaned stems to use in your salad as well (no waste!).
- In a large bowl, combine chopped broccoli, 1 cup sliced tomatoes, corn kernels, 1 grated carrot, and 1/4 cup craisins.
- In a small bowl or measuring cup, stir together 4 Tbsp ranch, 4 Tbsp mayo and 2 cloves of pressed garlic. Mix until smooth then stir the dressing into the salad to taste. We used the entire amount.
