Broccoli Salad with Bacon
This broccoli salad with bacon is a crowd pleaser loaded with cranberries, sunflower kernels and red onion then tossed in a sweet and tangy dressing.
Ingredients
Dressing
- ¾ cup mayonnaise or plain Greek yogurt
- 2 Tablespoons lemon juice
- 2 Tablespoons honey
- Kosher salt , to taste
- Freshly ground black pepper , to taste
Broccoli Salad
- 5-6 cups broccoli florets , cut into bite-sized pieces
- 6 pieces bacon , cooked crisp, cooled and crumbled
- ¼ cup salted sunflower kernels
- ¼ cup dried cranberries
- ¼ cup red onion , finely chopped
Instructions
Dressing
- In a small bowl, whisk together 3/4 cup mayonnaise, 2 Tablespoons lemon juice, and 2 Tablespoons honey. Season with salt and pepper.
Broccoli Salad
- In a large bowl, add 5-6 cups broccoli, 6 pieces bacon, 1/4 cup sunflower kernels, 1/4 cup dried cranberries, and 1/4 cup red onion.
- Pour dressing evenly over the broccoli and toss until well coated.
- Chill the salad at least 15 minutes to let the flavors marinate together. Toss well before serving.
Notes
Cheese. Shredded cheddar cheese is a delicious addition. You want the cheese to be thickly shredded, so that it remains sturdy in the salad.
Bacon in the oven. I love to cook bacon in the oven.
Substitutions: Feel free to swap dried cranberries with raisins or 1/4 cup sliced grapes. You can also use slivered almonds or walnuts in place of sunflower kernels.
Storage: Store leftovers in an airtight container in the refrigerator up to 5 days. If making ahead, wait to add the bacon pieces until right before serving so they don't get soggy.
Nutrition
Calories: 193kcal, Carbohydrates: 9g, Protein: 3g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 13mg, Sodium: 177mg, Potassium: 197mg, Fiber: 2g, Sugar: 6g, Vitamin A: 298IU, Vitamin C: 42mg, Calcium: 27mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
