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 and personality. —Jessica Conrey, Cedar Rapids, Iowa
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
Reviews
Such a pretty salad. Love it. I left off the bacon since I am a vegetarian.
I love this recipe. It is easy to make and tastes great! I plan to make it for Easter this year. It is a good replacement for all the heavy casserole dishes the family makes. What I love is the night before when I make it the broccoli turns REALLY bright green from the vinegar. It is a real eye popper when you take the lid off. So for the people in your family that are trying to be good and not eat the heavy stuff they will appreciate this salad. I do not change anything in this recipe. That being said I am curious how Stevia would work as the sugar replacement. It's only 2 Tablespoons though so does it really matter?
Light, refreshing- perfect for a summer side. Easy to leave off the bacon for a vegetarian.
I followed the recipe with the exception of using balsamic vinegar and bacon bits. I'm not a big fan of raw broccoli, but this recipe is really good and I'll be making it again for sure.
I was very leery of the raw broccoli and almost decided to steam it a little first, but I'm glad I didn't. I made this recipe as indicated and we really liked it. Even the kids cleaned their plates without complaint.
I like a red onion in this and chopped walnuts instead of sunflower seeds...
Awesome! It’s one we use ofton.
This is a yummy salad! It is often my go to salad for summer time- I also make it in winter as it is so good!
Great light broccoli salad compared to the heavy mayo ones out there. Very refreshing for summertime.
Absolutely delicious! I made half the recipe (but went ahead and used the full dressing amount) and everyone loved the flavor combination. Even our youngest family member who NEVER eats broccoli tried it and ate an entire serving. This recipe is a keeper. Thank you for sharing it, Jessica!