This gluten free creamy broccoli salad is a delicious lunch, dinner, or side dish!
Whenever I make this Creamy Broccoli Salad I think of my Auntie Jo Ann. I can remember her making a similar version of this when we would visit her. I think it has the perfect flavor combo of salty and a little sweet! Salty from the bacon and sunflower seeds and sweet from the grapes. MMMM
I like to make extra bacon when I am cooking it in the morning so it’s ready for this salad at lunch or dinner time. I know who has extra bacon right…..It’s a struggle for sure to save 8 pieces!
This salad is one of the only ways I can get my hubby to eat broccoli! He really isn’t a fan but loves it in this creamy broccoli salad! Which is a bonus reason to make it!
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What You Need To Make This Creamy Broccoli Salad:
You will need the following yummy ingredients to make this salad:
Red onion
Red Wine Vinegar
Mayonaise- I use Sir Kensington’s or Primal Kitchen
Broccoli Florettes
Bacon
Grapes- omit for keto.
Sunflower Seeds
Shredded Cheddar Cheese- omit for paleo and use dairy free cheese if desired for dairy free.
Salt and Pepper
Plus a bowl to mix it in, a pan to cook the bacon in, a spoon to stir it with, and a knife and cutting board to chop things with.
Here’s How I Make It:
In a bowl large enough to hold all the ingredients, start by making the dressing.
The dressing is 1/2 cup of Mayo and 2 TBSP Red Wine Vinegar plus a little Salt and Pepper.
If you mix the salad ingredients together and want it creamier, simply mix more mayo and red wine vinegar together and stir into the salad.
If you haven’t pre-cooked the bacon, cook it now. It needs to be crispy for this salad. I think it should always be crispy, as I don’t love soggy bacon, but that’s my opinion. Hehe! I cook my bacon in the oven on a foil-lined baking sheet so I have easy clean-up.
I like to buy the already chopped and washed broccoli florets in a bag. You can use either the whole broccoli or the bagged variety it’s totally up to you! I am mostly just lazy and like convenience most days. Haha!
Open the bag and chop any really big pieces of broccoli. Once they are the size you like, put them in a bowl. You need about 3 cups.
Chop the red onion into small pieces. You only need about 1/4-1/2 cup. Place them in the bowl too.
Wash and cut the grapes in half. You need about 1/2 of a cup. Into the bowl as well. (If you want to keep it keto, leave the grapes out of the salad. It is just as delicious with it!)
Measure out 1/4 cup of sunflower seeds. Put them into the bowl.
Break up the bacon into small pieces, or chop with your knife. It can join the rest of the ingredients in the bowl.
Stir it all together and Voila! That’s it!
I love this salad because it keeps well in the fridge and I love it even the next day.
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Here’s The Recipe:
Gluten Free Creamy Broccoli Salad
Course: Dinner, Lunch, SaladDifficulty: Easy6
servings20
minutesIngredients
2 TBSP Red Wine Vinegar
1/2 Cup Mayo
1 Pinch Salt and Pepper
1/4 Cup Red Onions Chopped
3 Cups Broccoli Florets
8 Pieces of Bacon Cooked Crispy and Chopped
1/2 Cup Red Grapes cut in half
1/4 Cup Sunflower Seeds
1 Cup Shredded Cheddar Cheese
Directions
- In a bowl large enough to hold all the ingredients, start by making the dressing. The dressing is 1/2 cup of Mayo and 2 TBSP Red Wine Vinegar plus a little Salt and Pepper.
If you mix the salad ingredients together and want it creamier, simply mix more mayo and red wine vinegar together and stir into the salad.
If you haven’t pre-cooked the bacon, cook it now. It needs to be crispy for this salad. I think it should always be crispy, as I don’t love soggy bacon, but that’s my opinion. Hehe! I cook my bacon in the oven on a foil-lined baking sheet so I have easy clean-up.
I like to buy the already chopped and washed broccoli florets in a bag. You can use either the whole broccoli or the bagged variety it’s totally up to you! I am mostly just lazy and like convenience most days. Haha! Open the bag and chop any really big pieces of broccoli. Once they are the size you like, put them in a bowl. You need about 3 cups.
Chop the red onion into small pieces. You only need about 1/4-1/2 cup. Place them in the bowl too. Wash and cut the grapes in half. You need about 1/2 of a cup. Into the bowl as well.
Measure out 1/4 cup of sunflower seeds. Put them into the bowl.
Once The Bacon is cooked and cooled, break up the bacon into small pieces, or chop with your knife. It can join the rest of the ingredients in the bowl.
Stir it all together and Voila! That’s it! I love this salad because it keeps well in the fridge and I love it even the next day.
As Always,
Best Wishes for Gluten Free Dishes!
XO,
Michelle
