The building I work in has a large cafeteria with surprisingly tasty and healthy options. They also provide calorie information for nearly everything they serve, so as you’d imagine I eat there quite often. Providing calorie and nutritional information in general is a surefire way to get me in the door.
Recently they rotated a broccoli salad onto the salad bar that I’d never seen before. It was pretty simple–just broccoli, raisins, and bacon in some kind of mayo sauce. I gave it a try and immediately loved it, and so I decided to make my own. After googling around I discovered that Broccoli Crunch Salad is a thing that lots of people love, and I think it may have originated at the salad bar at Trader Joes or Whole Foods.
One thing I’d like to note: my original attempt at this salad actually used a whole cup of mayo. I guess I was worried about underdressing it, but instead I did the opposite. It was a bit more mayo than needed, that’s for sure. I decided to reduce the mayo for the recipe I’m posting here based on what I’m sure will be a better ratio of dressing to salad, however the pictures you see are the pictures of the full-cup-of-mayo salad I made. Basically, I’m just saying that this recipe will yield a better salad that’s just a little less creamy than what you see here. That said, if you want a super creamy version, go for the full cup (and update your calories accordingly).
Healthy Broccoli Crunch Salad
Servings: 6 · Serving Size: 1 cup· Calories: 266
Fat: 17 g · Cholesterol: 25 mg · Sodium: 542 mg · Carbs: 21 g · Fiber: 3 g · Sugar: 13 g · Protein: 9 g
- 8 cups chopped broccoli
- 8 oz. bacon
- 1/2 cup raisins, packed
- 1/4 cup sunflower seeds
- 1/2 cup light mayonnaise
- 2 Tbsp red wine vinegar
- 1 Tbsp sugar
Bring a large pot of salted water to a boil.
Cut broccoli into bite sized florets and pieces–you can use the stems in the salad if you’d like. You should have about 8 cups total of chopped broccoli.
Fill a large bowl with water and ice. When water is boiling, add broccoli quickly and cook for 2 minutes. When 2 minutes have passed, immediately remove broccoli from the pot and place directly into the bowl of ice water, which immediately halts the cooking process. Allow broccoli to sit in the ice bath until it has fully cooled, then drain and place the broccoli in a large bowl.
Meanwhile, chop your bacon into small pieces and fry until crispy. When bacon is cooked, place it on a paper towel lined plate and allow it to cool.
When the bacon has cooled, add it to the bowl with the broccoli along with the raisins and sunflower seeds.
In a small bowl, mix together mayonnaise, vinegar, and sugar. Pour this mixture of the broccoli and stir to throughly dress the salad. Serve cool.