Broccoli Salad
Broccoli Salad is one of the best summer salads, and it's popular with friends and family! This classic recipe can also be made low-carb!
Servings: 12 servings
Equipment
Ingredients
- 5 - 6 cups broccoli florets chopped (about 1 lb.)
- 1 cup sharp cheddar cheese shredded
- ⅔ cup dried cranberries
- ½ cup cooked bacon chopped
- ⅓ cup red onion chopped
- ½ cup sunflower seeds
- 1 cup mayo
- 2 tablespoons granulated sugar
- 2 tablespoons cider vinegar
- salt and pepper to taste
Instructions
- Combine the broccoli florets, cheese, cranberries, bacon, onion, and sunflower seeds in a large bowl. Set aside.
- In a small bowl, whisk together mayo, sugar, vinegar, salt, and pepper until well combined.
- Pour the dressing over the broccoli mixture and toss together until well combined.
- Place in the refrigerator for 2 hours and toss together once more before serving.
Notes
- Regular shredded cheese is better for this recipe than the finely shredded variety.
- Some people prefer to blanch their broccoli first. I never do. If you want to blanch your broccoli, cook it in boiling water for one minute and then remove it to a strainer/colander and rinse it with cold water until it cools completely. Dry it well before using it in the recipe as directed.
Nutrition
Calories: 264kcal | Carbohydrates: 12g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 273mg | Potassium: 202mg | Fiber: 2g | Sugar: 8g | Vitamin A: 347IU | Vitamin C: 34mg | Calcium: 93mg | Iron: 1mg
