8 cups fresh broccoli florets (about 1 pound)
1 bunch green onions, thinly sliced
1/2 cup dried cranberries
3 tablespoons canola oil
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1/4 cup sunflower kernels
3 bacon strips, cooked and crumbled
1In a large bowl, combine broccoli, green onions and cranberries. In a small bowl, whisk oil, vinegar and sugar until blended; drizzle over broccoli mixture and toss to coat. Refrigerate until serving. Sprinkle with sunflower kernels and bacon before serving.
Total Time
Prep/Total Time: 25 Min.
Elevate your side dish salad game with this recipe for broccoli cranberry salad. The combination of fresh broccoli florets, sweet chewy cranberries and tangy vinaigrette is a sure winner.
Nutrition Facts
3/4 cup: 121 calories, 7g fat (1g saturated fat), 2mg cholesterol, 233mg sodium, 14g carbohydrate (10g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.