Broccoli florets, crumbled cooked bacon and red onions are tossed with a creamy dressing for a one-of-a-kind vegetable salad.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup Miracle WhipCalorie-Wise Spread
2 Tbsp. sugar
2 Tbsp. Heinz Distilled White Vinegar
6 cups fresh broccoli florets
6 slices reduced-sodium bacon, cooked, crumbled
1 small red onion, chopped
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How do I make it ?
Mix dressing, sugar and vinegar in large bowl.
Add remaining ingredients; mix lightly.
Refrigerate 1 hour.
Kraft Kitchen Tips!
How to Serve Chilled Vegetable Salads
Vegetable salads are best served crisp and cold. To keep the salad chilled before serving, place the filled serving bowl in a larger bowl filled with crushed ice. Then, spoon into chilled bowls to serve.
Add 4 cups loosely packed torn lettuce or spinach leaves and/or 1/4 cup raisins to salad just before serving.
Calories From Fat
% Daily Value
Total fat 3.5 g
Saturated fat 1 g
Cholesterol 10 mg
Sodium 170 mg
Total carbohydrate 7 g
Dietary fibre 1 g
Sugars 4 g
Protein 3 g
Makes 12 servings, 1/2 cup (125 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.