Broccoli Crunch Salad

Broccoli Crunch Salad is packed full of crunchy broccoli, crispy bacon, toasted pecans and ramen noodles. Covered it a light, flavorful dressing it is a delicious way to get more green in your diet.

Course Salad

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 575kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

1 large head broccoli cut into small pieces
4-6 green onions sliced
1 lb. bacon cooked crisp and in small pieces
2 packages of Ramen noodles crushed. Throw away the seasoning packet
4 Tbsp melted butter
1 cup pecans chopped

Dressing

1/2 cup canola oil
1/4 cup red wine vinegar
1/2 cup sugar
3/4 Tbsp soy sauce

Instructions

Mix butter, nuts and crushed noodles together. Spread on a cookie sheet and bake until lightly brown at 350 degrees for 15-20 minutes. Stir several times for even browning. Set aside to cool.
Mix together chopped broccoli, onions, bacon and noodle/nut mixture.
Mix together the dressing ingredients. Mix well to dissolve sugar.
Toss with dressing right before serving.

Notes

With the dressing on it, it will last 1-2 days in the refrigerator. Without the dressing it will last 3-4 days. Keep in an airtight container and refrigerated.

Be sure and use the floret and the stem of the broccoli, just peel the stem first.

For additional flavor and crunch you can add salted sunflower seeds or pistachios.

This salad is also delicious with dried cranberries or cherries. Throw in some chopped red onion for even more flavor.

Nutrition