Broccoli Salad

Broccoli Salad

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yes, yes, yes, it’s that time again! Many of us ate way too much during the holidays and now we’re looking to correct our wayward ways. I like to start off the year with plenty of salads and my flavor-packed Broccoli Salad is one of my favorites. You can also make this salad a day ahead and refrigerate.

  • 1 Cup Mayonnaise (Or Reduced-Fat Mayonnaise)
  • 1/2 Cup Shredded Cheddar Cheese
  • 1/2 Small Red Onion (Chopped)
  • 2 Tablespoons Sugar
  • 2 Tablespoons Vinegar
  • 8 Cups Chopped Fresh Broccoli Florets
  • 1/2 Cup Sunflower Seeds
  • 6 Slices Bacon (Cooked, Drained & Crumbled)
  1. In large-size bowl combine mayonnaise, sugar, and vinegar. Add broccoli and stir to coat. Cover with plastic wrap and place in refrigerator for 2 to 24 hours. When ready to serve remove from refrigerator, stir in red onion, cheese, sunflower seeds, and crumbled bacon.
  2. Serve immediately.
  3. Serves 4
  4. Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes
  5. Note: If you’re short on time you may use precooked bacon and cut-up broccoli from your local supermarket.
  6. "Work With What You Got!"
  7. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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