Broccoli Salad Recipe:
-5–6 c. Broccoli florets, 1 Ib, this was about 2 1/2 heads of Broccoli for me (186 calories)
-1 c. sharp Cheddar Cheese thicker, not finely shredded (531 calories)
-2/3 c. Dried Cranberries (250 calories)
-1/2 c. crumbled Bacon (216 calories)
-1/3 c. Red Onion diced into small pieces (22 calories)
Dressing:
-3/4 c. Mayonnaise, I use olive oil mayo (687 calories)
-1/4 c. Sour Cream (124 calories)
-1 1/2 tbsp. White Wine Vinegar (3 calories)
-3 tbsp. Sugar (145 calories)
-1/4 tsp. Salt (0 calories)
-1/4 tsp. Pepper (1 calorie)
Instructions:
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. Broccoli salad may be served immediately, but for best flavour, refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving. Keep refrigerated if not consuming right away.
A simple broccoli salad made with bacon, cranberries, and other simple addins! Prep Time – 10 minutes Chilling Time: 1 hour Total Time: 10 minutes
Serving Size:
6 people
Estimated Calorie Count:
Total calories for the entire recipe: approximately 2165 calories
Per serving (1/6 of recipe): approximately 360 calories
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