0 from 6 votes
Broccoli Crunch Salad
This Broccoli Crunch Salad is full of crispy broccoli florets, sweet pears, raisins, onion, crunchy nuts, cheese, and bacon! It's an explosion of flavors and texture. It requires no cooking and goes together in just a few minutes and makes a tasty side for all your picnic, cookout, and potluck needs.
Prep Time
10 mins
Cooling Time
30 mins
Total Time
40 mins
Servings: 6
Calories: 263 kcal
Course:
Side Dish , Main Course , Snacks , Lunch
Cuisine:
American
Ingredients
- 1 head broccoli florets, about 3 ½ cups
- ¼ pound Bacon crisp and crumbled
- ½ cup raisins
- ½ cup cheddar cheese shredded
- ½ large red onion, sliced thin
- 1 apple or pear, chopped, peel if desired
- ¼ cup almonds, sliced or pine nuts
Making the Dressing
- ½ cup mayonaise
- ½ cup plain yogurt or sour cream
- 1-2 tablespoons sugar
Options
Instructions
- Get out and measure your ingredients.
- Wash and prepare your head of broccoli into florets. Try to make them bite size and allow them to dry.
- Place them in a large bowl.
- Add your sliced almonds or pine nuts and raisins to your large bowl.
- Dice red onion and apple or pear and put it in your large bowl with your broccoli.
Cup of Yum
Making the Dressing
- In a 2 cup measuring cup dump yogurt until it reaches the ½ cup line.
- Add mayonaise until it reaches the 1 cup line.
- Add one tablespoon of sugar and stir until blended.
- Taste and add another tablespoon of sugar if desired.
Cup of Yum
Making your salad
- Using a spatula, pour yogurt mixture into your broccoli mixture.
- Stir until everything is coated.
- Refrigerate for at least 30 minutes or until ready to serve. Enjoy!
Notes
- More Tender Broccoli Texture. If you prefer your broccoli to have a slightly softer texture, blanch it for 1-2 minutes in boiling water before immediately rinsing it under cold water in a colander to stop the cooking process. This will keep the vibrant green color and take the edge off the crunch.
- Using Fresh Broccoli. Make sure to use fresh, crisp broccoli to ensure a tastier and more vibrant salad.
- Add Cauliflower. Adding cauliflower along with broccoli not only offers a similar taste but it also provides a visually appealing color contrast in the salad.
- Let It Sit. Refrigerate the prepared salad for at least 30 minutes before serving, allowing the flavors to meld together.
Nutrition Information
Calories
263kcal
(13%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
10mg
(3%)
Sodium
165mg
(7%)
Potassium
534mg
(15%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
680IU
(14%)
Vitamin C
93mg
(103%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 263
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 10mg | 3% |
| Sodium | 165mg | 7% |
| Potassium | 534mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 680IU | 14% |
| Vitamin C | 93mg | 103% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.