Broccoli Salad
This Broccoli Salad is an updated version of the summertime party potluck favorite!
Servings side dish servings
Equipment
Ingredients
Salad
- 12 ounces broccoli florets, or broccoli fresh, broken into small pieces
- 12 ounces broccoli slaw
- 1 cup Craisins 1 5-ounce bag
- 1 cup sunflower seeds toasted, salted
- 6 ounces bacon cooked and crumbled
- 1 red onion, small grate a small portion of this onion for the dressing, then chop the rest for the salad
Dressing
- 1 cup mayonnaise light is fine; no Miracle Whip
- ¼ cup red wine vinegar
- 2 tablespoons Creole or other mild coarse-grain mustard
- 2 tablespoons red onion, grated (use the onion you’re using in the salad)
- ½ heaping teaspoon kosher salt
- ¼ teaspoon black pepper coarsely ground
- ¼ cup white sugar
Instructions
- Toss together salad ingredients in a large bowl.
- In a small mixing bowl, whisk together the dressing ingredients. Drizzle over the salad.
- If possible, chill for at least an hour before serving.
Notes
- Store finished salad in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Make it a meal: Add a grilled protein for a delicious one-dish dinner.
Nutrition
Calories: 330kcal, Carbohydrates: 20g, Protein: 9g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 22mg, Sodium: 420mg, Potassium: 355mg, Fiber: 3g, Sugar: 13g, Vitamin A: 315IU, Vitamin C: 53mg, Calcium: 44mg, Iron: 1mg
Calories: 330kcal
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