Crunchy Broccoli Salad
Crunchy Broccoli Salad
Katherine Gillen

Oh hey, we’ve found your new favorite summertime side dish. This crunchy broccoli salad is a satisfying mix of crispy bacon, sunflower seeds, dried cranberries and a just-creamy-enough dressing, plus a little cheese for good measure. It has all the textures and flavors you could want, requires minimal cooking and is ready for your cookout in 20 minutes. Good thing it serves a crowd.

RELATED: 53 Summer Salad Recipes Under 500 Calories (That Still Taste Delish)

10 to 12 servings

12 ounces bacon, diced

4 bunches broccoli, stems removed, cut into bite-size florets (about 8 cups)

¼ cup finely chopped shallot (about ½ a large shallot)

½ cup roasted sunflower seeds

½ cup dried cranberries

½ cup shredded cheddar cheese

⅔ cup Greek yogurt

⅓ cup mayonnaise

¼ cup granulated sugar

4 tablespoons apple cider vinegar

Kosher salt and freshly ground black pepper

1. Add the bacon to a large skillet and cook over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Drain on a paper-towel-lined plate.

2. In a large bowl, toss together the broccoli florets, shallot, sunflower seeds, cranberries and cooked bacon.

3. In a small bowl, whisk together the Greek yogurt, mayonnaise, sugar, vinegar, 1 teaspoon salt and 1 teaspoon pepper.

4. Add the dressing to the broccoli mixture and gently toss to coat. Taste and adjust the seasoning as needed. The salad can be served at room temperature or chilled, and will keep in an airtight container in the refrigerator for about 5 days.

375 calories

25g fat

30g carbs

14g protein

15g sugars

Powered By

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

My Rating:
Didn’t like it Needs improvement It’s ok I liked it I loved it!
Average (4):

From Around The Web