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Broccoli Crunch Salad with Bacon and Currants

Hands-On time 6 mins
Total time 8 mins
Yield Serves 6 (serving size: 2/3 cup)
My family always begs for Broccoli Crunch Salad from Whole Foods Market. One day I realized I could make it myself. The results were stellar!


  • 5 cups broccoli florets
  • 6 tablespoons canola mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon agave syrup
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup currants
  • 1/4 cup finely diced red onion
  • 3 center-cut bacon slices, cooked and crumbled

Nutrition Information

  • calories 170
  • caloriesfromfat 0.0 %
  • fat 12.3 g
  • satfat 1.6 g
  • monofat 6 g
  • polyfat 3.1 g
  • protein 2.7 g
  • carbohydrate 13.9 g
  • fiber 2.5 g
  • cholesterol 9 mg
  • iron 0.7 mg
  • sodium 192 mg
  • calcium 34 mg

How to Make It

  1. Steam broccoli, covered, 2 minutes. Plunge broccoli into ice water to stop the cooking process; drain and pat dry.

  2. Combine mayonnaise and next 3 ingredients (through pepper) in a large bowl. Add broccoli, currants, onion, and bacon; toss well.

  3. Tip: To avoid watery eyes while dicing an onion, peel it first, and chill it in the refrigerator before dicing.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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