Eosinophilic Esophagitis Friendly Broccoli-Bacon Salad
Total time1 hr
Prep time20 min
Cook time10 min
5.0(30)
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Learn more →Ingredients
6 servings
For the salad
- 8 strips bacon
- 1 ½ lb broccoli (about 2 medium heads), cut into small florets
- ½ cup red onion, finely diced
- ⅓ cup dried cranberries
- ⅓ cup roasted sunflower seeds
For the dressing
- ¾ cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp granulated sugar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Cook the bacon in a large skillet over medium heat, turning occasionally, until the strips are deep golden brown and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool completely, then crumble into small pieces.
- 2
While the bacon cooks, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper in a small bowl until smooth and the sugar is fully dissolved.
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