Broccoli Bacon Salad
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Broccoli Bacon Salad
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Broccoli bacon salad is a classic! With crisp broccoli, smoky bacon, sweet-tart cranberries in a creamy dressing, it's easy and always a hit.
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Ingredients
For the Salad
- 4 lices thick-cut bacon cooked*
- 8 cups chopped fresh broccoli florets about 1 pound
- 5 small green onions or 3 large white and green parts, thinly sliced
- ½ cup dried cranberries
- ¼ cup roasted sunflower seeds or toasted pepitas
For the Dressing
- ½ cup plain greek yogurt I used non-fat
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons rice vinegar
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1-2 tablespoons honey
Instructions
- If necessary, cook the bacon according to one of my easy cooking methods listed below. Once cool, crumble and set aside.
- Blanch the broccoli: Bring a large pot of water to a boil and prepare an ice bath. Add the broccoli florets and cook until crisp-tender, about 1 minute. Remove from the hot water with a slotted spoon and plunge immediately into the ice bath to stop the cooking and set the green color. Drain, spread on a clean kitchen towel, and pat dry. Transfer to a large kitchen bowl, then add the green onions and cranberries.
- Make the dressing: In a small bowl or large measuring cup, whisk together the yogurt, olive oil, rice vinegar, pepper, salt, and 1 tablespoon honey. Taste and add a little more honey if additional sweetness is desired. Pour over the broccoli mixture, then toss to coat. Refrigerate until ready to serve. Just before serving, top with crumbled bacon and sunflower seeds.
Notes
- *Easy bacon cooking methods: Oven Baked Bacon or Air Fryer Bacon.
- TO MAKE AHEAD: Can be made and stored in the refrigerator up to 1 day in advance. Top with bacon and pepitas just before serving.
- TO STORE: Leftovers will keep in the refrigerator for 2 to 3 days, though the bacon will become somewhat soft.
- Adapted from my Broccoli Cauliflower Salad
Nutrition Information
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Serving
1(of 8)
Calories
204kcal
(10%)
Carbohydrates
17g
(6%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
13mg
(4%)
Potassium
389mg
(11%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
650IU
(13%)
Vitamin C
83mg
(92%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 204kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 13mg | 4% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 83mg | 92% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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