Broccoli Crunch Salad
A broccoli salad made with crispy bacon, chopped red onion, dried cranberries and seeds. All tossed with an easy creamy dressing!
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Servings: 6 servings
Ingredients
- 17 oz broccoli florets - approx 7 cups or 1 large head of broccoli
- 6 slices bacon, cooked and crumbled - or ½ cup cooked crumbled bacon
- ½ cup chopped red onion
- ½ cup dried cranberries - or raisins
- ½ cup pumpkin seeds
- ¼ cup sunflower seeds
Salad Dressing:
- ¾ cup mayonnaise - or coleslaw dressing
- 2 tablespoon apple cider vinegar - or white vinegar or lemon juice
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the 6 strips of bacon until it's crispy. Add to paper towel to absorb excess grease. Crumble into small pieces.
- Add the 17 oz broccoli florets, ½ cup crumbled bacon, ½ cup chopped red onion, ½ cup dried cranberries, ½ cup pumpkin seeds, and ¼ cup sunflower seeds to a large serving bowl. Mix everything together.
- In a small bowl, make the dressing. Mix together the ¾ cup mayonnaise, 2 tablespoon vinegar, 1 teaspoon sugar, ½ teaspoon salt and ¼ teaspoon ground black pepper.
- Pour the dressing on top of the broccoli mixture. Toss everything together until all vegetables are evenly coated.
- You can serve immediately at room temperature, or refrigerate the salad for 1-2 hours and then serve chilled.
Recipe Notes:
STORAGE – Store the salad in an airtight container, or tightly wrapped in plastic for up to 3-4 days.
Nutrition Info
Calories: 347kcal | Carbohydrates: 20g | Protein: 8g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 8mg | Sodium: 517mg | Potassium: 402mg | Fiber: 4g | Sugar: 10g | Vitamin A: 508IU | Vitamin C: 73mg | Calcium: 50mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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