Broccoli Salad Recipe
This refreshing healthy summer salad is so easy to mix up. A flavor-packed broccoli salad recipe with cheese, dried cranberries, sunflower seeds, onion, bacon, tossed in a tangy white wine vinegar dressing.
Ingredients
salad
- 10 cups fresh broccoli cut into bite size florets and blanched. You do not have to blanch the broccoli. Blanching brings out the bright green color. see notes on how to blanch.
- 8 slices bacon cooked and crumbled
- 1/2 cup dried cranberries or raisins
- 1/2 cup onion use a sweet onion or a red onion chopped
- 1/4 cup salted sunflower seeds
- 1/2 cup shredded cheddar cheese or lowfat mozzarella shredded cheese
dressing
- 1 cup mayonaise
- 2 Tbsp white wine vinegar you can substitute white or apple cider vinegar
- 2 Tbsp white sugar or honey
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- In a small bowl whisk together the dressing ingredients and set aside. In a large bowl toss together the broccoli florets, chopped onion, shredded cheddar, sunflower seeds, cooked crumbled bacon and dried cranberries. Pour dressing over the salad and toss to coat. Serve immediately or refrigerate until serving. This salad will keep in the fridge for 3-5 days. So it is a great make ahead salad!
Notes
Blanching Broccoli:
Prepare the broccoli: Start by washing the broccoli heads thoroughly under cold running water. Remove any leaves and trim off the tough ends of the stalks. Cut the broccoli into bite-sized florets.
Boil water: Fill a large pot with water and bring it to a rolling boil. Make sure the pot is large enough to accommodate the broccoli without overcrowding.
Prepare an ice bath: While the water is coming to a boil, prepare a large bowl or basin filled with ice water. This will be used to cool down the blanched broccoli quickly and stop the cooking process.
Blanch the broccoli: Once the water is boiling, carefully add the broccoli florets to the pot. Let them cook for 1-2 minutes. The exact cooking time will depend on the size of the florets and your desired level of tenderness. Be careful not to overcook the broccoli, as it should still be crisp.
Drain and cool: Using a slotted spoon or tongs, remove the blanched broccoli from the boiling water and immediately transfer it to the ice bath. Allow the broccoli to sit in the ice water for a few minutes to cool down and halt the cooking process.
Drain again: Once the broccoli has cooled, drain it thoroughly using a colander or by gently patting it dry with a clean kitchen towel or paper towels. Make sure to remove any excess moisture.
Nutrition
Serving: 1servingCalories: 332kcalCarbohydrates: 16gProtein: 7gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 27mgSodium: 468mgPotassium: 365mgFiber: 3gSugar: 9gVitamin A: 646IUVitamin C: 82mgCalcium: 91mgIron: 1mg
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