Broccoli Salad
A glorious commingling of fresh broccoli, smoky bacon, chewy-sweet cranberries, and crunchy sunflower seeds – all bathed in a tangy, mayonnaise-based dressing.
Servings 8
Calories 432kcal
Ingredients
- 8 cups broccoli florets about 3 pounds of broccoli crowns, or 3 to 4 heads of broccoli, cut into bite-size pieces
- 1 cup chopped cooked bacon
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds salted or unsalted
- 1/3 cup diced red onion
For the Dressing
- 1 cup mayonnaise
- 3 tablespoons cider vinegar
- 2 tablespoons granulated sugar or honey
- Salt and freshly ground black pepper
Instructions
- In a large bowl, combine broccoli, bacon, cranberries, sunflower seeds, and red onion,. Toss to combine. Set aside.
- In a medium bowl, whisk together mayonnaise, cider vinegar, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the dressing to the broccoli mixture and toss to coat.
- Refrigerate for 3 hours before serving. Suggestion: Stir the salad and season to taste with salt and black pepper before serving.
Nutrition
Calories: 432kcal | Carbohydrates: 18g | Protein: 8g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 405mg | Potassium: 423mg | Fiber: 4g | Sugar: 11g | Vitamin A: 600IU | Vitamin C: 82mg | Calcium: 56mg | Iron: 1mg