Broccoli Salad With Cranberries
A delicious salad filled with flavorful ingredients and a homemade dressing.
Servings: 8 Servings
Ingredients
- 1 head iceberg lettuce
- 4 cups broccoli florets
- 1 cup shredded carrots
- ½ cup dried cranberries sweetened
- 1 pound cooked bacon chopped
- ¼ cup sunflower seeds salted
Salad Dressing:
- 1 cup mayonnaise
- ¼ cup white granulated sugar
- 2 ½ tablespoons apple cider vinegar
- ½ cup plain greek yogurt
Instructions
- In a large bowl, add the chopped iceberg lettuce, broccoli florets, shredded carrots, dried cranberries, chopped bacon and sunflower seeds.
- In a medium bowl, add the mayonnaise, sugar, apple cider vinegar and greek yogurt. Whisk until combined with no lumps. Set aside.
- Pour the dressing over the salad ingredients. Stir with a large wooden spoon. Chill for thirty minutes in the refrigerator. This will allow the dressing to soak into the ingredients.
Notes
Store salad in the refrigerator until ingredients begin to wilt and the dressing becomes watery.
Bacon Tip: Cook the bacon in a preheated 350 degree F oven. Place the strips of bacon on a tin foil-covered baking sheet. Use a wire rack to lift the bacon out of the grease for even crispier bacon. It is a great hands-off way to cook bacon with minimal mess.
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 201kcalCarbohydrates: 18gProtein: 7gFat: 12gSugar: 10g
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