Broccoli Salad
Broccoli salad with bacon and cranberries is a delicious way to eat your veggies. Fresh broccoli florets are topped with dried cranberries, bacon, sunflower seeds and red onion, then tossed in a light, creamy dressing.
Servings 4 people
Calories 318kcal
Ingredients
For the salad:
- 6 cups raw broccoli florets
- 1/2 cup dried cranberries
- 1/2 cup shelled sunflower seeds
- 1/4 cup diced red onion
- 1/2 cup chopped cooked bacon
For the dressing:
- 1/2 cup mayonnaise
- 1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Toss the broccoli, dried cranberries, sunflower seeds, onion and chopped bacon in a large bowl.
- In a smaller, separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, salt and pepper until smooth.
- Pour the dressing over the salad. Stir until everything is evenly coated with the dressing.
- Refrigerate for two hours before serving.
Video
Notes
Storage
Broccoli salad can sit out at room temperature for a minimum of two hours before it needs to be refrigerated. Be sure to store the salad in an airtight container to prevent the salad from drying out. The bacon will absorb some of the moisture from the dressing and lose its crispness. Broccoli salad needs to be consumed within four days.
Nutrition
Serving: 1cup | Calories: 318kcal | Carbohydrates: 20g | Protein: 10g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 1046mg | Potassium: 360mg | Fiber: 3.5g | Sugar: 13g