Broccoli Salad
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5.0
2,691 reviews
Excellent
Broccoli Salad
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A simple broccoli salad made with bacon, cranberries, and other simple add-ins!Be sure to check out the recipe VIDEO at the bottom of the post!
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Ingredients
- 5-6 cups broccoli florets¹ 1 lb, this was about 2 ½ heads of broccoli for me (450g)
- 1 cup sharp cheddar cheese thicker, not finely shredded (115g)
- ⅔ cup dried cranberries (85g)
- ½ cup crumbled bacon² (60g)
- ½ cup salted sunflower seeds (60g)
- ⅓ cup red onion diced into small pieces (50g)
Dressing
- ¾ cup mayo I use olive oil mayo (175g)
- ¼ cup sour cream³ (70g)
- 1 ½ Tablespoon white wine vinegar⁴
- 3 Tablespoons sugar (40g)
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
- In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.Keep refrigerated if not consuming right away.
Notes
- ¹I never blanch my broccoli when making broccoli salad. If you wish to, blanch it in boiling water for 60 seconds. Drain and rinse with cold water immediately until broccoli has cooled, and then dry well before using.
- ²If cooking and crumbling your own bacon, you'll need about 8 strips. If you prefer to use pre-cooked/crumbled bacon, make sure you buy the kind made with real bacon (it should say it on the label) and not "bacon flavored bits" with imitation flavor.
- ³Some or all of the sour cream may be substituted with plain Greek yogurt.
- ⁴White wine vinegar is my preference, but red wine vinegar, apple cider vinegar or champagne vinegar will also work great here.
- Broccoli Salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If you are making several days in advance, I recommend storing the salad and the dressing separately, then tossing everything together at least an hour before serving.
Nutrition Information
Show Details
Serving
1cup
Calories
291kcal
(15%)
Carbohydrates
17g
(6%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Cholesterol
33mg
(11%)
Sodium
617mg
(26%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
50IU
(1%)
Vitamin C
4.1mg
(5%)
Calcium
30mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 8cups
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 291kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 617mg | 26% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 30mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
2,691 reviews
Excellent
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