Loaded Broccoli Salad
A lightly creamy broccoli salad mixed with raisins, cashews, and red onions in a slightly sweetened mayo-based dressing. A side dish turned main dish! Great for work lunch to eat throughout the week.
Servings: 6 people
Ingredients
- 3 broccoli crowns cut into florets
- 4-6 slices bacon cooked and crumbled
- 1/2 small red onion chopped
- 1/2 cup raisins
- 1 cup red grape tomatoes halved
- 1 can kidney beans rinsed and drained
- 1 cup red grapes halved
- 1 can corn drained
- 1 cup mayonnaise reduced fat or made with olive oil
- 1/4-1/2 cup sugar (or equivalent amount of Splenda, Truvia, Stevia, etc.)
- 2 Tbsp apple cider vinegar
- 1 cup cashews (could also use almonds, pecans, sunflower seeds, etc.)
- 1 cup cheddar cheese shredded
Instructions
- Mix together the first 8 ingredients in a large bowl or mixer until combined (the broccoli through the corn).
- Make the dressing by mixing the mayo, sugar, and apple cider vinegar. Add into the bowl of veggies and mix thoroughly.
- Chill in the fridge for 6 hours or overnight.
- Add cheddar cheese and nuts/seeds (if you wish) to individual servings and enjoy!
Notes
- Any of the additional vegetables or nuts/seeds really are optional -- feel free to mix in your favorites!
- Make sure to only add the cheese right before eating -- it'll last longer