Crunchy Broccoli Salad

Crunchy Broccoli Salad
Diana Rattray
Ratings (31)
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
333 Calories
27g Fat
21g Carbs
6g Protein
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Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 333
% Daily Value*
Total Fat 27g 34%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 243mg 11%
Total Carbohydrate 21g 8%
Dietary Fiber 5g 20%
Protein 6g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Raisins, sunflower seeds, and a tangy, slightly sweetened mayonnaise dressing make this broccoli salad a delicious dish for any season or occasion. Frozen (thawed) peas make this version a little different from the classic broccoli salad. They add extra texture and flavor, but you may leave them out or use a peas and carrot combination instead. Tailor the salad to suit your tastes and make it your go-to broccoli salad.

Walnuts or toasted pecans make a nice addition to the salad; replace the sunflower seeds with them if you like. Dried cranberries or chopped dried cherries used instead of raisins will add a fruity, tart flavor with pleasant sweetness.

For best flavor, make the salad a few hours in advance; refrigerate it to chill thoroughly before serving. Store leftover broccoli salad in a covered container in the refrigerator for up to 3 days.

Ingredients

  • 5 to 6 cups broccoli florets (fresh)
  • 1/2 cup raisins
  • 1/2 cup sunflower seeds
  • 1/2 cup cooked crumbled bacon (or to taste)
  • 1/4 cup chopped red onion
  • 1 cup of frozen peas, thawed
  • For the Dressing:
  • 1 cup mayonnaise
  • 2 tablespoons vinegar (apple cider vinegar or white vinegar)
  • 1/4 to 1/2 cup sugar, or to taste

Steps to Make It

  1. In a large bowl, combine the broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and thawed frozen peas; toss to combine.

  2. In a separate bowl or large cup, whisk together mayonnaise, vinegar, and sugar.

  3. Add the dressing to the salad and toss to mix well; chill thoroughly before serving.

Variations

  • Replace the sunflower seeds with pine nuts, walnuts, toasted chopped pecans, or slivered almonds. Toast the nuts in a dry skillet over medium heat. Cook, stirring, just until they are lightly browned and aromatic.

  • To make a day in advance, combine the vegetables and bacon in the serving bowl. In a small bowl, combine the dressing ingredients. About an hour before serving time, toss the salad with the dressing.

  • For extra color and crunch, add 1/4 cup of shredded carrot or chopped fresh celery to the salad.

  • To lighten the salad a bit, replace some of the mayonnaise with Greek yogurt and use less bacon.

  • Replace the sugar with a drop or two of a sugar-free sweetener such as liquid sucralose or stevia.