Broccoli Salad
Servings 8 servings
Calories 436kcal
Ingredients
- 1/2 cup toasted chopped pecans or walnut pieces
- Dressing:
- 1 cup mayonnaise
- 1/4 cup sugar
- 2 Tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp granulated garlic or garlic powder
- 1/2 tsp onion powder
- 1/4-1/2 tsp ground black pepper
- Salad:
- 4 cups fresh broccoli florets stems trimmed and florets separated
- 1 cup shredded sharp cheddar cheese
- 6 slices bacon cooked and crumbled
- 1 small red onion finely diced
- 1/2 cup dried cranberries or golden raisins [optional]
- 1/4 cup finely diced red bell pepper or one 2 oz jar of pimentos, drained
- 2 Tbsp finely chopped green onions or 1 Tbsp snipped chives
Instructions
- To Toast the Pecans: Preheat the oven to 350°F. Spread chopped pecans on a sheet pan in a single layer. Roast for 6-8 minutes until fragrant, set aside to cool.
- Clean the broccoli and separate the florets into bite-size pieces, removing most of the stem.
- Dressing: In a large bowl whisk together mayonnaise, granulated sugar, apple cider vinegar, salt, granulated garlic, onion powder and black pepper.
- To the bowl add broccoli florets, shredded cheddar cheese, red onion, bacon, raisins (or cranberries), toasted pecans, red bell pepper and green onions.
- Gently toss to evenly coat with the dressing reserving a small amount of bacon and pecans for garnishing. Cover and chill for at least 4-6 hours before serving.
- To Serve: Mix well then pour into a serving dish and garnish with reserved bacon and pecans.
- Store broccoli salad chilled in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 19g | Protein: 9g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 683mg | Potassium: 269mg | Fiber: 3g | Sugar: 14g | Vitamin A: 640IU | Vitamin C: 48mg | Calcium: 139mg | Iron: 1mg