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Broccoli Cranberry Salad Recipe
|Broccoli florets||5 Cup (80 tbs), cut into 1/2 inch pieces|
|Red onion||1⁄2 Cup (8 tbs), chopped|
|Sharp cheddar cheese||1 Cup (16 tbs), shredded|
|Bacon||1 Cup (16 tbs), crumbled|
|Sunflower kernels||1 Cup (16 tbs) (Not Seeds)|
|Raisins||1 Cup (16 tbs) (Dried Cranberries)|
|Mayonnaise||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Red wine vinegar||2 Teaspoon|
Calories 1066 Calories from Fat 611
% Daily Value*
Total Fat 71 g109.1%
Saturated Fat 17.2 g86.2%
Trans Fat 0 g
Cholesterol 117.7 mg
Sodium 1228.8 mg51.2%
Total Carbohydrates 87 g29.1%
Dietary Fiber 2.3 g9.4%
Sugars 66.1 g
Protein 27 g54.4%
Vitamin A 144% Vitamin C 344.3%
Calcium 55.7% Iron 15.5%
*Based on a 2000 Calorie diet
1) In a bowl, add first six ingredients and mix together.
2) Separately combine the dressing ingredients and add to first mixture.
3) Place inside refrigerator to chill for overnight.
4) Serve the salad chilled by adding additional dressing on side, if required.