Broccoli-Bacon Salad Recipe
|Amount Per Serving||Value|
|Total Carbohydrates (g)||9.0 g|
|Fibre (g)||3.0 g|
|Sodium (mg)||240.0 mg|
|Fat (g)||14.0 g|
|Saturated Fat (g)||2.5 g|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||15.0 mg|
|Iron (mg)||6.0 %|
|Vitamin A||15.0 %|
|Vitamin C||140.0 %|
|Calcium (mg)||6.0 %|
|Sugar (g)||3.0 g|
|Protein (g)||6.0 g|
- 1 large head broccoli, separated into florets
- 4 slices bacon or pancetta, chopped
- 1 small onion, sliced
- 2 Tbsp. pine (pignoli) nuts, toasted
- 1 Tbsp. chopped fresh flat-leaf parsley leaves
- Pinch crushed hot pepper flakes
- 3 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
- 1 tsp. red wine vinegar
- 1/4 tsp. paprika
Or Try It With
Cover broccoli florets with water in medium saucepot and bring to a boil over high heat. Reduce heat to low and simmer until broccoli is crisp-tender, about 5 minutes. Drain and rinse with cold water until completely cool; set aside.
Cook bacon in medium skillet until just starting to brown. Add onion and cook, stirring occasionally, until bacon is crisp and onion is tender, about 5 minutes.
Combine cooked broccoli, onion mixture, pine nuts, parsley and hot pepper flakes in large bowl; set aside.
Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar and paprika in small measuring cup or bowl. Pour over broccoli mixture and toss well.
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