Warm Spinach Salad With Olives And Sun-Dried Tomatoes
Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.
Back in my early 20s when I was still a student in university, I had a summer job at this little cafe in my hometown.

All though university I worked 2 jobs in the summer. During the day I worked as an office assistant answering the phone and  in an office with a miserable bunch of mugs who hated working there as much as I did. But, in the evenings I left my cares behind, I tied on my apron and hit the floor running. I waiting tables, and loved every second of it! I loved chatting with the customers, and the other staff so the time always passed quickly. 


 had a horrible day job working in an office, but in the evenings I worked at this little cafe called "Cafe Italia" that's on the Main Street in New Glasgow, Nova Scotia. I loved working there. The food was delicious and they had really good coffee. The cafe is still there if you're ever passing through. 

​CAN I MAKE THIS SALAD AHEAD OF TIME?
You can chop everything up ahead of time, but I wouldn't recommend sautéing the ingredients until just before you're ready to serve. 
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HERE'S WHAT YOU'LL NEED 
In addition to 4 stripes of cooked bacon, you will also need a head of broccoli, one red onion, cheddar cheese, sunflower seeds, and dried cranberries. I used mayonnaise, white vinegar, sour cream, and a teaspoon of sugar for the dressing. 

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Keely Fraser, PhD. 
 Registered Dietitian 
INGREDIENTS
​
4 cups broccoli florets; this is about 1 head of broccoli
1 cup sharp cheddar cheese, shredded (115g)
⅔ cup dried cranberries (85g)
4 stripes of cooked bacon, crumbled 
½ cup salted sunflower seeds (60g)
1 red onion, diced

Dressing 
1/2 cup mayonnaise  (125 mL)
1/2 cup low-fat sour cream (125 mL) 
1 tsp sugar (5 mL)
1 Tbsp white vinegar (15 mL) 

Warm Spinach Salad With Olives And Sun-Dried Tomatoes

Recipe Makes:  4 servings 
Prep Time: 10-15 minutes
Difficulty: Easy Peasy
This Broccoli Salad is one of my favourite recipes. It's quick, easy to prepare, and the perfect side dish for any occasion. 

Crunchy broccoli florets, sour dried cranberries, salty bacon, and a creamy dressing that adds just a hint of sweetness make this salad a winner.
 

INSTRUCTIONS 

  1. Wash and clean the broccoli. Break it into bite-size florets. Transfer florets to a large microwave-safe bowl, and zap for 30-45 seconds. 
  2. Remove from the microwave and add cheddar cheese, dried cranberries, bacon, sunflower seeds, and red onion to the same bowl.
  3. Whisk together mayo, sour cream, vinegar, and sugar in a separate bowl until well combined.
  4. Pour dressing over broccoli combination and toss to ensure everything is well coated. 
  5. Place salad in the fridge for at least 1 hour before serving for the flavours to combine. Toss salad again just before serving.

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Keely Fraser, Ph.D.
Keely Fraser is a Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information, check out Keely's bio here.