Broccoli Salad
Yield: 8 servings
Topped with a simple dressing that's lightly creamy and full of tangy flavor, this homemade Broccoli Salad is loaded with fresh broccoli, cauliflower, and carrots - plus bacon, dried cranberries, and sunflower seeds. It's an easy side dish with big-time flavor!
Ingredients
- 4 cups small florets broccoli
- 1 cup small florets cauliflower
- 1 cup peeled & thinly sliced carrot
- ½ cup finely diced red onion
- ½ cup cranberries
- ½ cup roasted & salted sunflower seeds
- 8 strips cooked bacon chopped
- 1 cup good quality mayonnaise
- ¼ cup granulated sugar
- 2 tablespoons white vinegar
- 1 teaspoon black pepper
- ¼ teaspoon kosher salt
Instructions
- In a large bowl, combine broccoli, cauliflower, carrot, onion, cranberries, sunflower seeds, and bacon.
- In a small bowl, whisk together mayonnaise, sugar, vinegar, pepper, and salt.
- Pour dressing over broccoli mixture and fold to combine. Refrigerate for 2 to 4 hours prior to serving, to chill and allow flavors to blend. Serve cold.
Notes
To prep 1 day prior to serving, place broccoli mixture in a covered container and refrigerate. Place dressing mixture in a covered container and refrigerate. Then, 2 to 4 hours prior to serving, fold the dressing into the broccoli mixture. Cover and refrigerate until ready to serve.
From Mom's recipe box - originally from the New Effington, SD 75th Jubilee cookbook, a recipe from Brenda Krause (our friend/neighbor when we lived on the farm).
Nutrition Information:
Serving: 1 Calories: 401kcal Carbohydrates: 19g Protein: 10g Fat: 33g Saturated Fat: 6g Polyunsaturated Fat: 26g Cholesterol: 23mg Sodium: 1415mg Fiber: 5g Sugar: 10g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.