Ingredients and Weight:
- Red broccoli - 1 medium head (about 1 pound)
- Red onion - 1/2 small (about 4 ounces)
- Bacon - 1/2 cup diced and cooked (about 4 slices)
- Dried cranberries - 1/2 cup (2 ounces)
- Sunflower seeds - 1/4 cup (1 ounce)
- Toasted walnuts - 2 tablespoons (1 ounce)
- Mayonnaise - 1/4 cup (2 ounces)
- Apple cider vinegar - 2 tablespoons (1 ounce)
- Dijon mustard - 1 teaspoon (0.5 ounce)
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
- 10 minutes (for cooking bacon)
Difficulty Level:
Preparation Method Steps:
- Cut the red broccoli into bite-sized florets. Thinly slice the red onion.
- In a large bowl, combine the broccoli, red onion, bacon, cranberries, sunflower seeds, and walnuts.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the broccoli mixture and toss to coat.
- Chill for at least 30 minutes before serving.
Nutritional Information:
- Calories: 280 per serving (1/8)
- Fat: 16 grams
- Carbohydrates: 20 grams
- Protein: 10 grams
Dish Characteristics:
- Colorful and vibrant
- Sweet and tangy with a hint of crunch
- Perfect for a light lunch or summer side dish
User Comments:
- "This salad is so refreshing and flavorful. The red broccoli gives it a beautiful color and the dressing is perfect." - Jane
- "I've made this salad several times and it's always a hit. It's simple to make and everyone loves it." - Mary
- "This is a great salad to bring to potlucks or picnics. It's colorful, delicious, and holds up well." - Sarah
Special Precautions and Tips:
- If you can't find red broccoli, you can substitute regular broccoli.
- To toast the walnuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until fragrant.
- For a vegan version, substitute the bacon with cooked tempeh or tofu.
