Broccoli Crunch Salad with Bacon and Currants

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!

Yield: Serves 6 (serving size: 2/3 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 6 Minutes
Total: 8 Minutes

Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 0.0%
  • Fat: 12.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3.1g
  • Protein: 2.7g
  • Carbohydrate: 13.9g
  • Fiber: 2.5g
  • Cholesterol: 9mg
  • Iron: 0.7mg
  • Sodium: 192mg
  • Calcium: 34mg

Ingredients

  • 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

Preparation

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

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 www.choosemyplate.gov.

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