Broccoli Salad
A simple broccoli salad made with bacon, cranberries, and other simple add-ins!
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
white meat free
gluten free
red meat free
contains dairy
pescatarian
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 5-6 cups broccoli florets (1 lb this was about 2 1/2 heads of broccoli for me (450g))
- 1 cup sharp cheddar cheese (thicker not finely shredded (115g))
- 2/3 cup dried cranberries ((85g))
- 1/2 cup crumbled bacon ((60g))
- 1/2 cup salted sunflower seeds ((60g))
- 1/3 cup red onion (diced into small pieces (50g))
- 3/4 cup mayo (i use olive oil mayo (175g))
- 1/4 cup sour cream ((70g))
- 1 1/2 tablespoon white wine vinegar
- 3 tablespoons sugar ((40g))
- Carbohydrate 0.0240330749208303 g
- Cholesterol 0 mg
- Fat 0.00109646233974359 g
- Fiber 0.00891296073717949 g
- Protein 0.00368290264423077 g
- Saturated Fat 0.000329611378205128 g
- Serving Size 1 1 people (6g)
- Sodium 0.126548878253051 mg
- Sugar 0.0151201141836508 g
- Trans Fat 4.70873397435898E-05 g
- Calories 1 calories
Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl. In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined. Pour dressing over broccoli combination and toss or stir well. Serve. Keep refrigerated if not consuming right away.
