Broccoli Salad with Turkey Bacon

A white bowl loaded with colorful broccoli salad.

5 from 1 vote

Crunchy broccoli is tossed with sweet raisins, crisp turkey bacon, roasted sunflower seeds, onion, and a a homemade, light dressing. This broccoli salad eats like a meal and is the perfect summer salad to try tonight!

Prep Time15

Chill time1

Total Time1 15

Course: Salad

Cuisine: American

Keyword: broccoli salad, summer salad, turkey bacon

Servings: servings

Calories: 445cal

Author: Amy Desrosiers

Cost: $15

Equipment

5-quart stockpot
cutting board & knife
large mixing bowl
wooden spoon
Refrigerator
Air fryer
slotted spoon or colander

Ingredients

8 ounces Godshall's Turkey Bacon cooked until crisp
2 pounds broccoli crowns stems removed, blanched for 30 seconds, and cooled.
½ cup sunflower seeds
½ cup raisins
⅓ cup red onion diced
½ cup cheddar shredded
1 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon lemon
salt & pepper to taste

Instructions

Preheat the oven to 400°F. Line turkey bacon in the air fryer basket. Cook bacon for 8-10 minutes or until crisp. Once cooked, chop the bacon into small pieces.
Add the chopped bacon to a large mixing bowl with the broccoli, onion, raisins, and sunflower seeds.
In a small bowl, whisk together the mayonnaise, lemon juice, and vinegar. Pour over the salad ingredients.
Mix, wrap, and store the bowl of salad in the refrigerator for one hour to allow the flavors to meld.
Add cheddar cheese before serving! Enjoy!

Notes

Nutritional values may vary and are meant to be a guide.

Storing

Store you broccoli salad in the fridge in an airtight container. Stored properly in the refrigerator, it should last 3-5 days. If you notice the salad starting to brown or wilt, it is time to toss it.

Nutrition