Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Broccoli Salad
This crunchy, creamy, delicious broccoli salad recipe has crisp bacon, cheddar, onion, toasted pumpkin seeds and a tangy dressing you'll love.
Course
Salad, Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
10
people
Calories
273
kcal
Author
John Kanell
Ingredients
1/2
cup
mayonnaise
1/4
cup
sour cream
2
tbsp
apple cider vinegar
1
tbsp
honey
pinch
salt
2
lbs
broccoli
7
slices
bacon
1
cup
sharp cheddar
1
cup
toasted pumpkin seeds
1/2
red onion
small
Instructions
Place the bacon on a wire rack over a baking sheet lined with foil and bake at 400F for about 15 minutes or until golden and crispy.
Toast the pumpkin seeds on a baking sheet at 350F for about 10 minutes.
Add the mayonnaise, sour cream, apple cider vinegar, salt and honey to a medium bowl then whisk together until combined and set aside.
Wash the broccoli and cut the florets from the stem then break into small pieces then transfer to a large bowl.
Shred the cheddar and cut the red onion Into small pieces then place both in the bowl with the broccoli
Add in the toasted pumpkin seeds then crumble the bacon into the bowl as well.
Spoon the dressing onto the salad and toss to mix.
Notes
Get that bacon nice and CRISP and don't forget to toast the pumpkin seeds.
You can sub in sunflower seeds or almond slivers if preferred or easier to find.
If you're making this in advance dress the salad as you go for best results.
Dried cranberries or raisins add a nice touch of sweetness.
For those who are not so into the crunch you can blanche the florets in boiling water for 30-60 seconds, then plunge in ice water.
Nutrition
Serving:
1
bowl
|
Calories:
273
kcal
|
Carbohydrates:
10
g
|
Protein:
10
g
|
Fat:
23
g
|
Saturated Fat:
7
g
|
Cholesterol:
30
mg
|
Sodium:
279
mg
|
Potassium:
396
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
727
IU
|
Vitamin C:
81
mg
|
Calcium:
135
mg
|
Iron:
1
mg