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Crunchy Broccoli Salad

 Crunchy Broccoli Salad
Growing up, I never liked broccoli, but I’m hooked on this salad’s light, sweet taste. It gives broccoli a whole new look.—Jessica Conrey, Cedar Rapids, Iowa
10 ServingsPrep/Total Time: 25 min.

Ingredients

  • 8 cups fresh broccoli florets (about 1 pound)
  • 1 bunch green onions, thinly sliced
  • 1/2 cup dried cranberries
  • 3 tablespoons canola oil
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons sugar
  • 1/4 cup sunflower kernels
  • 3 bacon strips, cooked and crumbled

Directions

  • In a large bowl, combine broccoli, green onions and cranberries. In a
  • small bowl, whisk oil, vinegar and sugar until blended; drizzle over
  • broccoli mixture and toss to coat. Refrigerate until serving.
  • Sprinkle with sunflower kernels and bacon before serving. Yield: 10
  • servings.
Nutritional Facts: 3/4 cup equals 121 calories, 7 g fat (1 g saturated fat), 2 mg cholesterol, 233 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.