Broccoli Crunch Salad with Bacon and Currants
My family always begs for Broccoli Crunch Salad from Whole Foods Market. One day I realized I could make it myself. The results were stellar!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely diced red onion
- 5 cups broccoli florets
- 6 tablespoons canola mayonnaise
- 1 tablespoon agave syrup
- 1/3 cup currants
- 3 cup center-cut bacon slices, cooked and crumbled
- Carbohydrate 13.7118370830132 g
- Cholesterol 0 mg
- Fat 0.709463611108152 g
- Fiber 5.29807622038221 g
- Protein 5.37282569443419 g
- Saturated Fat 0.0747152777777778 g
- Serving Size 1 1 Serving (211g)
- Sodium 5367.79800673869 mg
- Sugar 8.41376086263099 g
- Trans Fat 0.53419138888593 g
- Calories 69 calories
<p> Steam broccoli, covered, 2 minutes. Plunge broccoli into ice water to stop the cooking process; drain and pat dry.</p> <p> Combine mayonnaise and next 3 ingredients (through pepper) in a large bowl. Add broccoli, currants, onion, and bacon; toss well.</p> <p>Tip: To avoid watery eyes while dicing an onion, peel it first, and chill it in the refrigerator before dicing.</p>
