Broccoli Salad

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A quick and colourful broccoli salad recipe with crispy bacon, tender onions and creamy Hellmann's® Real Mayonnaise. Great as a light lunch or as a side salad.
  • 1 large head broccoli, separated into florets
  • 2 slices bacon or pancetta, chopped
  • 1 small onion, sliced
  • 2 Tbsp. (30 mL) pine nuts (pignoli), toasted
  • 1 Tbsp. (15 mL) fresh flat-leaf parsley leaves, chopped
  • Pinch crushed hot pepper flakes
  • 2 Tbsp. (30 mL) Hellmann’s® Real Mayonnaise
  • 1 tsp. (5 mL) red wine vinegar
  • 1/4 tsp. (1 mL) paprika

Nutritional information

 

Amount per serving

Calories170
Calories from Fat120
Total Fat14g
Saturated Fat2.5g
Trans Fat0g
Cholesterol10mg
Sodium160mg
Total Carbs7g
Dietary Fiber3g
Sugars1g
Protein5g
Calcium4%
Iron6%
Vitamin C140%
Vitamin A50%
  • 1 Cover broccoli florets with water in medium saucepot and bring to a boil over high heat. Reduce heat to low and simmer until broccoli is crisp-tender, about 5 minutes. Drain and rinse with cold water until completely cool; set aside.
  • 2 Cook bacon in medium skillet until just starting to brown. Add onion and cook, stirring occasionally, until bacon is crisp and onion is tender, about 5 minutes.
  • 3 Combine cooked broccoli, onion mixture, pine nuts, parsley and hot pepper flakes in large bowl; set aside.
  • 4 Combine Hellmann's® Real Mayonnaise, vinegar and paprika in small measuring cup or bowl. Pour over broccoli mixture and toss well.