Broccoli Cranberry Salad
Broccoli cranberry salad with bacon, sunflower seeds, and a creamy-tangy dressing. Make it ahead of time. Watch the bowl come home empty.
Servings: 8
Ingredients
Salad Ingredients
- 6 slices bacon about 6 ounces
- 1 pound broccoli about 4 cups of florets and matchsticks
- ⅓ cup red onion finely chopped
- ½ cup dried cranberries or raisins
- ¼ cup sunflower seeds
Dressing Ingredients
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt adjust to taste
Instructions
Cook the Bacon
- Line a rimmed baking sheet with foil. Lay the bacon on the sheet and place in a COLD oven. Turn the oven to 400°F and cook for 16 to 22 minutes, until as crisp as you like. Transfer to paper towels to drain, then chop once cool.
Make the Salad
- While the bacon is cooking, combine the broccoli, red onion, cranberries, and sunflower seeds in a mixing bowl.
- In a small bowl or glass measuring cup, stir together the mayonnaise, lemon juice, sugar, and mustard. Taste and add salt only if needed.
- Chop the bacon and add it to the bowl with the broccoli. Pour the dressing over the salad and toss well to coat.
- Refrigerate for a couple of hours before serving to allow the flavors to mingle. This will keep nicely for 2 days. Stir before serving.
Nutrition
Calories: 170kcal | Carbohydrates: 13g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 203mg | Potassium: 225mg | Fiber: 2g | Sugar: 8g | Vitamin A: 365IU | Vitamin C: 52mg | Calcium: 34mg | Iron: 1mg