Broccoli Salad

Broccoli salad is a fresh, crunchy, and healthy dish, perfect as a side or a light meal. This recipe combines raw broccoli, a creamy dressing, and a variety of add-ins for a delightful blend of flavors and textures.

Broccoli Salad

Broccoli salad is a fresh, crunchy, and healthy dish, perfect as a side or a light meal. This recipe combines raw broccoli, a creamy dressing, and a variety of add-ins for a delightful blend of flavors and textures.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Ingredients

  

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• 5 cups fresh broccoli florets about 2 medium heads
• ½ cup red onion finely chopped
• ½ cup shredded sharp cheddar cheese
• ⅓ cup dried cranberries or raisins
• ⅓ cup sunflower seeds or slivered almonds
• 6 slices cooked plant based bacon crumbled
• ¾ cup mayonnaise
• 2 tablespoons apple cider vinegar or white vinegar
• 2 tablespoons honey or sugar for a more traditional version
• Salt and pepper to taste

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Instructions

 

• Prepare the Broccoli: Wash and chop the broccoli into small, bite-sized florets. You can also use some of the tender stalks, chopped finely, for added crunch.
• Mix the Salad Ingredients: In a large bowl, combine the broccoli florets, red onion, shredded cheddar cheese, dried cranberries, sunflower seeds, and crumbled plant based bacon.
• Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Adjust the sweetness and seasoning to your preference.
• Combine: Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
• Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve cold and enjoy!

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Ingredients:

• 5 cups fresh broccoli florets (about 2 medium heads)
• ½ cup red onion, finely chopped
• ½ cup shredded sharp cheddar cheese
• ⅓ cup dried cranberries or raisins
• ⅓ cup sunflower seeds (or slivered almonds)
• 6 slices cooked plant based bacon, crumbled

For the Dressing:

• ¾ cup mayonnaise
• 2 tablespoons apple cider vinegar (or white vinegar)
• 2 tablespoons honey (or sugar for a more traditional version)
• Salt and pepper to taste

Instructions:

1. Prepare the Broccoli: Wash and chop the broccoli into small, bite-sized florets. You can also use some of the tender stalks, chopped finely, for added crunch.
2. Mix the Salad Ingredients: In a large bowl, combine the broccoli florets, red onion, shredded cheddar cheese, dried cranberries, sunflower seeds, and crumbled plant based bacon.
3. Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Adjust the sweetness and seasoning to your preference.
4. Combine: Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
5. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve cold and enjoy!

Calorie Count:

For a typical serving of broccoli salad (1 cup):

• Broccoli: ~50 calories
• plant based Bacon (1 slice): ~42 calories
• Cheddar cheese (¼ cup): ~110 calories
• Dried cranberries (2 tablespoons): ~50 calories
• Sunflower seeds (2 tablespoons): ~90 calories
• Mayonnaise (2 tablespoons): ~180 calories

Total per serving: Approximately 450-500 calories, depending on portion sizes and dressing quantity.

This fresh, flavorful salad can be enjoyed as a side dish or a light meal, and can be customized with additional ingredients like nuts, raisins, or other veggies!