Crunchy, refreshing, and simple, this Marinated Broccoli Salad has sweet grapes and carrots, quickly pickled red onions and a tangy dressing made of rice vinegar and mayonnaise. While it is great on its own as a light lunch it is also the perfect accompaniment to grilled pork chops, chicken, fish, or beef.
This salad is great for up to a week in the refrigerator, if it isn't eaten first!
*If you do not have an immediate use for the broccoli stems, just cut them into pieces that are roughly 1-inch in size, put them in a resealable freezer bag and stash in the freezer for the next time you make cream of broccoli soup. I believe the best cream of broccoli soup has lots and lots of broccoli stems in it!