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You\u2019ll also find this recipe in my cookbook!<\/h3>\n You can see this recipe on page 88 of my cookbook, My Southern Table!<\/em> Get your signed copy today.<\/p>\n<\/div>\n<\/div>\n\n
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\nIn a large bowl, combine the mayonnaise, sugar, salt, and vinegar. Whisk together until the sugar has dissolved. <\/li>\n Add the onion, cranberries, sunflower kernels, broccoli, cheese, and bacon. <\/li>\n Toss gently, taking care not to break up the broccoli, until everything is well mixed and coated with the dressing.<\/li>\n Refrigerate for at least 1 hour for the flavors to combine.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n
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\nSave time by purchasing ready to cook broccoli florets rather than whole heads of broccoli.<\/li>\n Blanching the broccoli is totally optional, but I do recommend it. I like my broccoli just that wee bit cooked and without so much of the raw taste. However, it\u2019s perfectly fine to skip that step and just toss in the raw florets.<\/li>\n For best results, be sure to make the salad ahead of time so that the flavors have a chance to mellow. Refrigerate it for at least one hour and up to eight hours.<\/li>\n Store the leftovers in a tightly sealed container in the refrigerator.<\/li>\n Be sure to grate the cheese yourself. Don\u2019t buy pre-grated cheese for this recipe.<\/li>\n To save time, use the real bacon pieces (not bits!) available in the salad dressing section at your grocery store.<\/li>\n If the red onion seems too strong, rinse it briefly under cool water and let it dry before adding to the salad.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
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Recipe Variations to Try<\/h2>\n\nInstead of mayonnaise, substitute a good quality plain Greek yogurt.<\/li>\n Raisins make a great substitute for dried cranberries.<\/li>\n You can use roasted, salted peanuts, pecans, walnuts, pepitas, pine nuts, or pistachios instead of the sunflower kernels. Almost any roasted salted nut will work fine.<\/li>\n Use a sugar substitute such as Splenda.<\/li>\n Use cider vinegar instead of white vinegar.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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More Recipes You\u2019ll Like<\/h2>\n <\/p>\n<\/div>\n<\/div>\n
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Questions About Broccoli Salad<\/h2>\n<\/div>\n<\/div>\n<\/div>\n\n
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How much broccoli salad should I plan to serve per person?<\/strong> <\/p>\nBroccoli salad multiplies really well to feed a crowd. The recipe uses 12 ounces of florets and makes 6 servings, so plan on 2 ounces of raw broccoli florets per person and multiply the other ingredients accordingly.<\/p>\n<\/p><\/div>\n
How long does broccoli salad last in the fridge?<\/strong> <\/p>\nYou can keep broccoli salad in a tightly sealed container in your refrigerator for up to 4 days.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Have a question or thought to share?<\/h3>\n If you have a question about the recipe or if you\u2019ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.<\/p>\n
Thank you for stopping by. It means a lot to have you here.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Recipe<\/h2>\n\n
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\n\n(Optional but recommended step) Bring a large saucepan of salted water to a boil. Add the broccoli florets and cook for 1 minute. Immediately drain the broccoli in a colander with ice and run under cold water to stop the cooking. Allow the broccoli to drain very well. Spread on paper towels or set it in a colander. You want the broccoli as dry as possible.<\/span><\/p>\n12 ounces broccoli florets<\/span><\/p>\n<\/li>\n\nIn a large bowl, combine the mayonnaise, vinegar, sugar, and salt. Whisk together until the sugar has dissolved. <\/span><\/p>\n\u00be cup mayonnaise, <\/span>2 \u00bd tablespoons vinegar, <\/span>3 tablespoons sugar, <\/span>1 teaspoon salt<\/span><\/p>\n<\/li>\n\nAdd the onion, cranberries, sunflower kernels, broccoli, bacon, and cheese. Toss gently, taking care not to break up the broccoli, until well mixed and coated with the dressing.<\/span><\/p>\n\u2153 cup red onion, <\/span>\u00be cup dried cranberries, <\/span>\u2153 cup roasted, salted sunflower kernels, <\/span>1 cup cooked, crumbled bacon, <\/span>1 cup shredded Cheddar cheese<\/span><\/p>\n<\/li>\n\nRefrigerate for at least 1 hour for flavors to combine.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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\nSave time by purchasing ready to cook broccoli florets rather than whole heads of broccoli.<\/li>\n For best results, be sure to make the salad ahead of time so that the flavors have a chance to mellow. Refrigerate it for at least one hour and up to eight hours.<\/li>\n Store the leftovers in a tightly sealed container in the refrigerator.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
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Nutrition Facts<\/p>\n
Broccoli Salad<\/p>\n
\n\t\t\t\t\tAmount Per Serving\t\t\t (1 )\t\t\t<\/p>\n
\n\t\tCalories<\/strong> 635<\/span>Calories from Fat 504<\/span>\n\t\t\t<\/p>\n\n\t\t% Daily Value*<\/strong><\/span>\n\t<\/p>\nFat<\/strong> 56g<\/span>86%<\/strong><\/span><\/p>\nSaturated Fat 21g<\/span>131%<\/strong><\/span><\/p>\nTrans Fat 1g<\/span><\/p>\nCholesterol<\/strong> 62mg<\/span>21%<\/strong><\/span><\/p>\nSodium<\/strong> 847mg<\/span>37%<\/strong><\/span><\/p>\nPotassium<\/strong> 262mg<\/span>7%<\/strong><\/span><\/p>\nCarbohydrates<\/strong> 28g<\/span>9%<\/strong><\/span><\/p>\nFiber 3g<\/span>13%<\/strong><\/span><\/p>\nSugar 19g<\/span>21%<\/strong><\/span><\/p>\nProtein<\/strong> 8g<\/span>16%<\/strong><\/span><\/p>\nVitamin A<\/strong> 562IU<\/span>11%<\/strong><\/span><\/p>\nVitamin C<\/strong> 51mg<\/span>62%<\/strong><\/span><\/p>\nCalcium<\/strong> 175mg<\/span>18%<\/strong><\/span><\/p>\nIron<\/strong> 1mg<\/span>6%<\/strong><\/span><\/p>\n
![\"Close-up](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2023\/07\/broccoli-salad-pin2-150x150.jpg\")
<\/div>\n![\"A](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2023\/07\/broccoli-salad-pin1-150x150.jpg\")
<\/div>\n![\"Finished](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2023\/07\/broccoli-salad-new-feature-1200.jpg\")