Creamy Broccoli Salad (no bacon)
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⭐️ Broccoli salad is a quick, tasty, and refreshing way to enjoy this healthy vegetable as a creamy and crunchy side dish for BBQs, parties, and potlucks.
Crispy broccoli florets meet a creamy and tangy dressing. And the crunchy almonds and flavorful bits of sun-dried tomatoes make it delicious without bacon.
⭐️ Ingredients
2 heads (680 grams) broccoli about 1½ pounds; cut into small florets and stem chopped into small pieces
½ red onion finely chopped
½ cup (50 grams) dried cranberries
¼ cup (35 grams) almonds chopped and toasted
¼ cup (35 grams) seeds sunflower or pumpkin; toasted
½ cup (70 grams) sun-dried tomatoes in oil optional; chopped
BROCCOLI SALAD DRESSING
½ cup (120 grams) vegan mayo or your favorite mayonnaise
½ cup (120 grams) Greek-style yogurt
2 tablespoons (45 grams) apple cider vinegar or more to taste
1 tablespoon (15 grams) sugar or maple syrup
1 teaspoon salt
¼ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
EASY BROCCOLI SALAD WITH CRANBERRIES
This broccoli salad is crunchy and fresh! It is truly such a great way to enjoy broccoli and it makes it so delicious! This salad is packed with crunch from the sunflower seeds and broccoli along with a burst of flavor from the sweet cranberries.
The dressing is incredibly creamy and flavorful which makes this salad perfectly sweet and savory. Also, it is easy to make, there is no cooking required, and this recipe is vegetarian and gluten-free
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PRINTABLE RECIPE HERE
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Broccoli Salad For The Cookout
“Sorry I’m late, Broccoli Salad Recipe”????2/3 cup dried cranberries
1/2 cup mayonnaise or salad dressing
2 tablespoons sugar
2 tablespoons vinegar
1 tsp chef bae seasoning salt
1 pound broccoli, cut into flowerets (5 cups)
1/4 cup chopped red onion
1/4 cup sunflower nuts
6 slices bacon, crisply cooked and crumbled
Mix, chill and serve????
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How to Make Broccoli Salad
Today I'm showing you how to make the BEST Broccoli Salad! This is always a huge hit anywhere I take it!!
Print the recipe here:
Ingredients
5-6 cups broccoli florets¹ 1 lb, this was about 2 1/2 heads of broccoli for me (450g)
1 cup sharp cheddar cheese thicker, not finely shredded (115g)
2/3 cup dried cranberries (85g)
1/2 cup crumbled bacon² (60g)
1/2 cup salted sunflower seeds (60g)
1/3 cup red onion diced into small pieces (50g)
Dressing
3/4 cup mayo I use olive oil mayo (175g)
1/4 cup sour cream³ (70g)
1 1/2 Tablespoon white wine vinegar⁴
3 Tablespoons sugar (40g)
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions
00:00 Introduction
00:13 Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
01:36 In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
02:20 Pour dressing over broccoli combination and toss or stir well.
Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.
Keep refrigerated if not consuming right away.
Notes
¹I never blanch my broccoli when making broccoli salad. If you wish to, blanch it in boiling water for 60 seconds. Drain and rinse with cold water immediately until broccoli has cooled, and then dry well before using.
²If cooking and crumbling your own bacon, you'll need about 8 strips. If you prefer to use pre-cooked/crumbled bacon, make sure you buy the kind made with real bacon (it should say it on the label) and not bacon flavored bits with imitation flavor.
³Some or all of the sour cream may be substituted with plain Greek yogurt.
⁴White wine vinegar is my preference, but red wine vinegar, apple cider vinegar or champagne vinegar will also work great here.
How to Store Broccoli Salad
Broccoli Salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If you are making several days in advance, I recommend storing the salad and the dressing separately, then tossing everything together at least an hour before serving.
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