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

Resting Time 1

Total Time 1 20

Course Salads, Salads & Sides

Cuisine American

Servings

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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