Broccoli Salad

One of my favorite prepared dishes to get at Whole Foods is the Broccoli Crunch Salad. It is delicious!! There are a few ingredients in it that I don’t typically eat, so it’s a treat for me when I grab it on my way to the checkout.

 

 

 

I decided to make my own version, in hopes that I could enjoy the flavors of broccoli salad, but one that has less sugar, and avoids canola oil.

 

 

My version is slightly different than the one I’ve gotten from Whole Foods. For mine I used bacon for the classic smoky sweet flavor you get in broccoli salad, but I used chopped walnuts instead of cashews, and dried cranberries.

 

 

For the dressing, I wanted to make something light, and creamy, so I simply mixed Primal Kitchen Mayo, with some lemon juice, and our Garden Ranch Seasoning (BACK IN STOCK!!)

 

 

Broccoli Salad dressing will usually have mayo, and sour cream, maybe some vinegar added, and some sugar. I wanted to leave the sugar out, and just get the sweetness from the dried cranberries in this salad,, and I felt like the added herbs from our Garden Ranch would add nice flavor to this dish.

 

 

It was delicious! I found it best to marinate together for about an hour, but didn’t find that it did well overnight as left overs, so I would recommend eating this the day it is made for the best flavor and texture!

Give this recipe a try for a last minute outdoor gathering before the weather really turns this fall!

 

Broccoli Salad

This delicious broccoli salad is great for a picnic or barbecue. Sweet and smoky flavors, with lots of fresh crunch, and a bright, yet creamy dressing. It makes a great side dish that family and friends will enjoy.

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Fry the bacon over medium heat until crispy. Once the bacon is cooked, transfer it to a plate lined with a paper towel to cool and drain the fat.
  2. Bring a large pot of salted water to a boil.
  3. Once the water is boiling, add the broccoli to the water and cook for 60 seconds. After 60 seconds, drain the water and place broccoli directly into an ice water bath, or run under cold water to stop the broccoli from cooking.
  4. Once the broccoli is cool, allow the excess water to drain, and place in a large mixing bowl.
  5. Top with the red onion, cranberries, and walnuts. Stir gently to combine.
  6. Once the bacon is completely cooled, chop into small pieces and then add to the broccoli salad and stir to combine.
  7. In a small mixing bowl, whisk together the mayo, lemon juice, and Primal Palate Garden Ranch seasoning.
  8. Pour the dressing over the broccoli salad, and toss gently to combine.

Notes

This broccoli salad is best enjoyed the same day it is made.

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