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Crunchy Broccoli Salad

Total Time

Prep/Total Time: 25 min.

Makes

10 servings

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
Crunchy Broccoli Salad Recipe photo by Taste of Home

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

  1. 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

3/4 cup: 121 calories, 7g fat (1g saturated fat), 2mg cholesterol, 233mg sodium, 14g carbohydrate (10g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

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