- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 523
- Total Fat
- 43 g
- Saturated Fat
- 11 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 9 g
- Sugar
- 9 g
- Protein
- 14 g
- Cholesterol
- 41 mg
- Sodium
- 986 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 523
- Total Fat
- 43 g
- Saturated Fat
- 11 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 9 g
- Sugar
- 9 g
- Protein
- 14 g
- Cholesterol
- 41 mg
- Sodium
- 986 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Toss the olive oil, broccoli florets, red onion, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Transfer to a baking sheet and roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl.
- Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside.
- For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, 2 teaspoons salt and a pinch of pepper and mix together.
- Add the bacon and 1 tablespoon parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. Garnish with the remaining chopped parsley.
- To make ahead, assemble the salad, cover and refrigerate.
