Broccoli Salad
User Reviews
5
Broccoli Salad
Description
This Broccoli Salad combines bright green broccoli florets, which can be briefly blanched and shocked in ice water for crisp texture and vibrant color, with a dressing made from mayonnaise, vinegar, sugar, and salt. The dressing binds the ingredients with a creamy, tangy base.
Additions of finely diced red onion provide crunch and sharpness, dried cranberries contribute sweetness and chew, roasted salted sunflower kernels add nutty crunch, bacon adds smoky savoriness, and shredded cheddar provides creamy richness. Tossing gently maintains broccoli integrity.
The salad is refrigerated for at least an hour to allow flavors to meld and develop a balanced savory-sweet-tart profile. It makes a suitable side dish for picnics, barbecues, or casual meals.
For convenience, pre-cut broccoli florets save prep time. Leftovers should be stored in a tightly sealed container in the fridge to maintain freshness and texture.
Ingredients
- 12 ounces broccoli or 2 to 3 whole heads, florets
- ¾ cup mayonnaise or substitute plain Greek yogurt
- 3 tablespoons sugar
- 2 ½ tablespoons vinegar
- 1 teaspoon salt
- ⅓ cup red onion finely diced (about 1/2 a medium onion)
- ¾ cup dried cranberries
- 1 cup Bacon about 8 ounces of bacon, or use "Real Bacon" pieces, cooked, crumbled
- 1 cup cheddar cheese shredded
- ⅓ cup sunflower kernels roasted, salted
Instructions
- (Optional but recommended step) Bring a large saucepan of salted water to a boil. Add the broccoli florets and cook for 1 minute. Immediately drain the broccoli in a colander with ice and run under cold water to stop the cooking. Allow the broccoli to drain very well. Spread on paper towels or set it in a colander. You want the broccoli as dry as possible.
- In a large bowl, combine the mayonnaise, vinegar, and sugar. Whisk together until the sugar has dissolved.
- Add the onion, cranberries, sunflower kernels, broccoli, and bacon. Toss gently, taking care not to break up the broccoli, until well mixed and coated with the dressing.
- Refrigerate for at least 1 hour for flavors to combine.
Notes
- Purchasing pre-cut broccoli florets instead of whole heads can save preparation time.
- Make the salad at least one hour ahead, up to eight hours, to allow flavors to combine for best taste.
- Store leftovers in a tightly sealed container in the refrigerator to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 635kcal | 32% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 56g | 86% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 847mg | 35% |
| Potassium | 262mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 562IU | 11% |
| Vitamin C | 51mg | 57% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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