Broccoli Salad
Broccoli Salad is the perfect summer salad for BBQs and cookouts all season. Made with fresh broccoli, sun-dried tomatoes, crispy bacon, quinoa, and a zesty Caesar dressing - this is the most delicious way to get your vegetables in!
Servings: 6
Calories: 176kcal
Equipment
- Sheet Pan
- Aluminum Foil
- Chef's Knife
- Salad Bowl
Ingredients
- 4 strips applewood smoked bacon (or your favorite bacon!)
- 2 count shallots
- 18 ounces broccoli florets
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup sun-dried tomatoes
- 1 cup cooked quinoa
- ⅓ cup croutons crushed
- ¼ cup grated parmesan
- caesar dressing
Instructions
- Add the bacon strips to a foil-lined sheet pan and place in a cold oven.
- Set the oven to 390℉ and bake for 12-15 minutes, until crispy.
- While the bacon is cooking, thinly slice your shallots.
- Remove the bacon and pat them with a paper towel to remove excess grease. Chop into crumbles.
- Add the sliced shallots to the bacon-greased pan. Roast at 390℉ for 10 minutes until softened, stirring occasionally.
- If you're making your Caesar dressing homemade, whisk together all of the ingredients and then set aside.
- While your shallots are roasting, chop the broccoli florets into small pieces.
- Add the chopped broccoli to a large salad bowl and season with the salt and pepper.
- Pour in the crumbled bacon, sun-dried tomatoes, and cooked quinoa.
- Add your roasted shallots, crushed croutons, and grated parmesan.
- Finally, dress your salad with the Caesar dressing and toss to combine.
- Serve immediately, or store in the fridge until you're ready to eat. Enjoy!
Nutrition
Calories: 176kcal | Carbohydrates: 19g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 512mg | Potassium: 678mg | Fiber: 4g | Sugar: 5g | Vitamin A: 654IU | Vitamin C: 79mg | Calcium: 95mg | Iron: 2mg