Ingredients25 m servings 314
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with salad.
- Combine broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl. Drizzle mayonnaise dressing over broccoli mixture; toss to coat.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 314 calories; 25.2 19 6.1 18 355 Full nutrition
ReviewsRead all reviews 48
I have made this delish broccoli salad many times using reduced fat Hellmans. Leave the broccoli florets unchopped, add at least a cup of craisins and sunflower seeds, adding the seeds right bef...
This has become a favorite salad of ours and is prepared frequently. To change it a little, since it's eaten so often, I like to add slivered almonds, or glazed walnuts, or sunflower seeds. Also...
So delicious my 8-year twins wanted it for breakfast the next day! I also added cut red grapes which was very good. A really great recipe.
We loved this! And it's pretty healthy, too. I didn't measure the salad ingredients, but made dressing as written. Will be making this often. (I used frozen broccoli I cooked, drained & chilled)...
This is my number one requested dish that I make. Everyone LOVES it! I use Planters Dry Roasted Sunflower Kernels (they come in a small plastic jar) instead of plain salted sunflower seeds and i...
Great recipe! It is always a hit. I like the broccoli cut small or blanched if left bigger. This recipe is fabulous as is but still yummy with substitutions. I have used pecans or walnuts when ...
So delicious and a refreshingly healthy. I prepared this recipe for a party and got rave reviews from all in attendance. The only change I made to the recipe as written was I used cashews in pla...
This was very good. I had to keep people away from eating it before I could do a photo of it. Definitely a keeper. As is, no tweaks. I did this recipe as a part of the Western Region's Facel...