Pregnancy Friendly Classic Broccoli Salad
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Learn more →Ingredients
6 servings
For the salad
- 6 strips bacon
- 1 large head broccoli (about 1 ½ lbs), cut into small florets
- ½ cup red onion, finely diced
- 1 cup cheddar cheese, shredded
- ⅓ cup roasted sunflower seeds
- ⅓ cup dried cranberries
For the dressing
- ¾ cup mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 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 crisp and deeply browned, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into small pieces.
- 2
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth and the sugar is fully dissolved.
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