Broccoli and Bacon Salad

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  • 1 bunch broccoli, cut into florets, stalk peeled and sliced
  • 8 slices thick cut bacon, cooked and crumbled
  • 1/2 medium red onion, very thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons honey
  • Salt and freshly ground pepper to taste


Bring a large pot of salted water to a boil. Prepare a large bowl of ice water.
Add broccoli and cook until bright green and just crisp-tender, about 3 minutes. Drain and plunge immediately into ice water. Cool, drain well and
place in a large salad bowl.
Add bacon, red onion, tomatoes and sunflower seeds. Toss to combine.
In a mixing bowl, combine mayonnaise, mustard, vinegar and honey; season to taste with salt and pepper.
Add dressing to salad bowl and toss to combine.
Adjust seasoning and serve.

Recipe from Central Market Mill Creek - Culinary Resource Center
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