Broccoli-and-Bacon Salad for 8 people

Ingredients and Weight:

• 1 head of broccoli, cut into florets: 500g
• 1/2 cup chopped red onion: 50g
• 1 cup chopped celery: 100g
• 1/2 cup chopped carrots: 50g
• 1/2 cup chopped bacon: 50g
• 1/2 cup chopped walnuts: 50g
• 1/2 cup dried cranberries: 50g

Salad Dressing Ingredients:

• 1/2 cup mayonnaise: 100g
• 1/4 cup sour cream: 50g
• 1/4 cup sugar: 50g
• 1 tablespoon apple cider vinegar: 15ml
• 1 teaspoon Dijon mustard: 5g
• Salt and pepper to taste

Preparation Time:

15 minutes

Preparation Time:

1 hour (for salad to chill)

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the broccoli florets, red onion, celery, carrots, bacon, walnuts, and cranberries.
2. In a separate bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, and Dijon mustard.
3. Pour the salad dressing over the broccoli mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 1 hour before serving.

Nutritional Information:

• Calories: 250 per serving
• Fat: 15g
• Protein: 10g
• Carbohydrates: 25g

Dish Characteristics:

• Fresh and crunchy with a tangy and sweet dressing
• Perfect for a light and refreshing salad
• Suitable for American taste preferences

User Comments:

• "This salad was so delicious! The flavors were perfectly balanced and the broccoli was cooked just right."
• "I love the combination of broccoli, bacon, and cranberries. It's a unique and flavorful salad."
• "This is a great salad to make ahead of time and take to parties or potlucks."

Special Precautions and Tips:

• If you don't have walnuts, you can substitute another type of nut, such as almonds or pecans.
• You can also add other vegetables to the salad, such as shredded cabbage or zucchini.
• If you are allergic to bacon, you can omit it or use a vegan alternative.