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–+ servings
broccoli salad

Broccoli Crunch Salad

Kitchen Ready Betty
This delicious broccoli salad recipe is sure to please a crowd--or just the picky eaters at your dinner table! With just a few simple ingredients, which includes fresh broccoli florets, reduced fat cheese and a creamy homemade dressing, you'll have a vitamin packed salad that pairs well with so many sandwiches and grilled proteins.
This salad is always a winner at potlucks and picnics. It's also the perfect side for holiday meals.
5 from 1 vote
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Prep Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 20 minutes
Course Salads, Salads & Sides
Cuisine American
Servings 10
Calories 219 kcal

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Ingredients
  

Salad

  • 6 cups fresh broccoli florets chopped and trimmed from about 3-4 broccoli crowns, or 1&½-2 lbs.
  • ⅓ cup sunflower seed kernels
  • ⅓ cup unsalted pumpkin seeds
  • 1 & ½ cups reduced fat shredded cheddar or Colby Jack cheese
  • ⅓ cup bacon flavored bits may substitute with 8-10 strips of cooked, crumbled bacon

Dressing

  • 1 & ½ cups light mayonnaise
  • 2 tablespoon white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon black pepper
  • ½ teaspoon salt
  • 2 teaspoon sugar

Instructions
 

  • Thoroughly rinse the broccoli and pat dry. Discard any large stalks and leaves. Then cut the remaining into approximately 1 inch pieces and place into a large mixing bowl.
  • Add the sunflower seed kernels, shredded cheese, and pumpkin seeds. Using a large spoon, carefully mix together with the broccoli. Set bowl aside.
  • In a separate bowl, mix together the mayonnaise, white wine vinegar, mustard, seasonings and sugar.
  • Pour the dressing over the broccoli mixture. Then mix well to ensure that all ingredients are fully incorporated and that the broccoli is evenly coated.
  • Cover and place in the refrigerator for at least one hour. 
  • When ready to serve, add the bacon and mix thoroughly.
  • This salad is at its best when enjoyed within 24-48 hours. Store any leftovers in an airtight container and keep refrigerated.

Notes

I always use Hellmann's or Duke's mayonnaise for this recipe. Sometimes I will add an additional ¼ cup to this recipe for extra creaminess.
You can swap out the bacon bits with real bacon if preferred. Cook 8-10 strips, pat dry, crumble and add to the salad just before serving.
For leftovers enjoyed within a few days, sometimes it is helpful to drain the salad and add a little extra mayo.

Nutrition

Calories: 219kcalCarbohydrates: 12gProtein: 11gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 9mgSodium: 673mgPotassium: 271mgFiber: 3gSugar: 3gVitamin A: 403IUVitamin C: 49mgCalcium: 114mgIron: 1mg
Keyword broccoli, broccoli crunch salad, broccoli florets, broccoli salad, cold side dish, healthy, low fat, lunch, potluck, salad
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