Penn Herb Wellness Guide
Broccoli Salad
Angie McGowan
Bring to a summer potluck to accompany fried chicken.
Ingredients
- 2 large heads broccoli, cut into spears
- 2 Tbs olive oil
- 1 dash kosher salt
- 1/2 lb bacon, cut into small pieces
- 7 radishes, sliced
- 1/2 red onion, sliced thinly
- 1/2 green bell pepper, sliced thinly
- 1/2 red bell pepper, sliced thinly
- 2 cups mayonnaise
- 1 package Italian dressing mix
- 1 cup shredded, mild cheddar cheese
Directions
- Preheat the oven to 400F. Prepare the broccoli and place in a large shallow roasting pan. Drizzle with olive oil and sprinkle with kosher salt. Roast until the broccoli is still very crunchy and the color is very vibrant.
- Cook the bacon until crisp and drain on a paper towel. Prepare the radishes, red onions, green bell peppers, and red bell peppers; add to a large mixing bowl.
- Combine the mayonnaise and Italian seasoning mix. Let the broccoli and bacon cool before adding them to the rest of the vegetables.
- Then add the cheese and the mayonnaise and Italian dressing mixture and mix well.
Nutrition Facts
Calories 728
Calories from Fat 628 (86%)
(108%)Total Fat 70g
(78%)Saturated Fat 16g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
(20%)Cholesterol 61mg
(35%)Sodium 836mg
(19%)Potassium 673mg
Total Carbohydrate 16g
(22%)Dietary Fiber 6g
Sugars 4g
Sugar Alcohols 0g
(26%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.