Recipe
Salad
Broccoli Pomegranate Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 large bunch broccoli, chopped | ||
| ½ c. chopped red onion | ||
| ½ c. pomegranate seeds | ||
| ½ c. Hy-Vee sunflower kernels | ||
| ½ c. cooked, crumbled Hy-Vee bacon | ||
| 1 c. Hy-Vee light salad dressing | ||
| 2 tbsp. Hy-Vee granulated sugar | ||
| 1 ½ tbsp. Hy-Vee apple cider vinegar |
Directions
- In a medium mixing bowl, combine broccoli, onion, pomegranate seeds, sunflower kernels and bacon.
- In a small bowl, combine salad dressing, granulated sugar and vinegar. Mix well.
- Stir salad dressing mixture into broccoli mixture. Toss to coat.
- Refrigerate at least 2 hours before serving.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 15mg
- Sodium: 440mg
- Total Carbohydrates: 18g
- Protein: 5g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 60%
0%
Iron 6%
0%
Calcium 4%