Recipe
Salad
Broccoli Crunch Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Hy-Vee light mayonnaise | ||
| ½ c. Hy-Vee granulated sugar | ||
| ¼ c. Hy-Vee cider vinegar | ||
| 3 c. bite-size broccoli florets | ||
| ⅓ c. bacon pieces | ||
| 1 (8 oz) can Hy-Vee sliced water chestnuts, drained | ||
| ⅓ c. chopped red onion | ||
| ¼ c. Hy-Vee sliced almonds |
Directions
- In a small mixing bowl, stir together mayonnaise, sugar and vinegar. Set aside.
- In a medium bowl, combine broccoli, bacon, water chestnuts, red onion and almonds.
- Stir mayonnaise mixture into broccoli mixture until evenly coated.
- Cover and refrigerate 2 to 3 hours or overnight before serving.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 240mg
- Total Carbohydrates: 16g
- Protein: 2g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 30%
0%
Iron 2%
0%
Calcium 2%