Broccoli Salad Deluxe
Refreshing Broccoli Salad with Crunch and Sweetness
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
low sugar
winter
summer
spring
fall
quick
no cook
marinade
vegetables
side dish
salads
american
broccoli
lunch
sour
cmkmhmwqhjp lunch
contains white meat
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 1 cup mayonnaise
- 1 teaspoon lemon juice
- 3/4 cup raisins
- 2 teaspoons black pepper ground
- 1/4 cup red wine vinegar
- 2 heads fresh broccoli chopped
- 1 medium red onion chopped
- 8 slices bacon crumbled (i use turkey bacon)
- 3/4 cup sliced almonds sunflower seeds (or nut of choice)
- 1/8 cup white sugar ( i use splenda)
- 1 cup sharp cheddar cheese grated
- Carbohydrate 40.6312619445029 g
- Cholesterol 34.4353333333333 mg
- Fat 28.5975516666667 g
- Fiber 5.21318042789588 g
- Protein 10.9799052777804 g
- Saturated Fat 7.32351333333333 g
- Serving Size 1 1 Serving (263g)
- Sodium 549.750388888896 mg
- Sugar 35.4180815166071 g
- Trans Fat 2.30348083333333 g
- Calories 442 calories
As a busy housewife, I'm always looking for quick and easy recipes that my family will love. This Broccoli Salad Deluxe is a lifesaver! The combination of crunchy broccoli, sweet raisins, and savory bacon is irresistible. Plus, it's super healthy with plenty of vitamins and minerals.
Here's my secret tip: I like to add a handful of sunflower seeds to the salad for extra crunch and nutrition. You can also use any type of nuts or seeds you like. The dressing is simple but flavorful, with a perfect balance of tangy vinegar, sweet sugar, and creamy mayonnaise. I usually make a double batch of the dressing because it's so good!
Step-by-step
- Cook bacon over medium high heat or in microwave until evenly brown. Cool and crumble.
- Cut the broccoli into bite-sized pieces and chop onion. Combine with the bacon, raisins, your favorite nuts, cheese and mix well.
- Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar (or Splenda), pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover and refrigerate until ready to serve.
