Broccoli Salad
from kristineskitchenblog.comThis Broccoli Salad with bacon, cranberries and a creamy dressing is easy to make and loaded with flavor! It's a favorite side dish to serve at a BBQ, potluck or holiday gathering.
Servings: 8 servings
Calories: 383kcal
Ingredients
- 6 slices bacon
- 1 ½ pounds fresh broccoli cut into bite-size pieces, 8 cups
- ½ cup finely chopped red onion
- ½ cup dried cranberries
- ½ cup roasted sunflower seeds
For the dressing:
- 1 cup mayonnaise*
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Cook the bacon: Preheat oven to 400° F. Line a rimmed baking sheet with foil and fold the edges of the foil up a bit to contain the bacon grease. Lay bacon slices in a single layer on the foil. Bake in the oven for 12-20 minutes, until bacon is cooked how you like it. Transfer the cooked bacon to a paper-towel lined plate to absorb excess grease. Once cool, chop the bacon.
- In a large bowl, combine the chopped broccoli, red onion, dried cranberries and sunflower seeds.
- In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Add the chopped cooked bacon and stir gently.
- Chill salad in the refrigerator for 1-2 hours before serving.
Video
Notes
- You can substitute plain Greek yogurt for the mayonnaise for a healthier broccoli salad.
- To make ahead, store the dressing and salad in separate containers in the refrigerator. Then toss them together 1-2 hours before serving and refrigerate to let the flavors develop.
- Leftovers can be stored in an airtight container for up to 2-3 days in the refrigerator.
Nutrition
Serving: 1/8 recipe | Calories: 383kcal | Carbohydrates: 20g | Protein: 7g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Cholesterol: 23mg | Sodium: 465mg | Potassium: 374mg | Fiber: 4g | Sugar: 12g | Vitamin A: 556IU | Vitamin C: 77mg | Calcium: 55mg | Iron: 1mg
