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Broccoli Salad
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Broccoli Salad

Course Salad, Side Dish
Cuisine American
Keyword broccoli-salad
Prep Time 20 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 436kcal
Author Melissa Sperka

Ingredients

  • 4 cup fresh broccoli florets stems trimmed and florets separated
  • 6 slices bacon cooked and crumbled
  • 1 small red onion finely diced
  • ½ cup dried cranberries or golden raisins [optional]
  • ½ cup toasted pecan or walnut pieces [or ¼ cup toasted sesame seeds]
  • 1 cup shredded sharp cheddar cheese
  • Dressing:
  • 1 cup mayonnaise
  • 2 oz pimentos drained
  • ¼ cup sugar
  • 2 Tbsp apple cider vinegar
  • 1 ½ tsp Original Mrs Dash
  • 1 tsp salt
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp ground black pepper

Instructions

  • Clean the broccoli and separate the florets, removing most of the stem.
  • Whisk together the dressing ingredients then gently toss with the broccoli, bacon, diced red onion, cranberries, pecan pieces and shredded cheese.
  • Reserve a few bacon crumbles and toasted nuts for garnishing.
  • Chill for at least 4 hours before serving.

Notes

To toast the nuts: Spread in a single layer on a baking sheet. Toast at 350°F for 6-8 minutes until lightly golden and fragrant. 

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