How to Make Broccoli Salad?
Mix the mayonnaise, sugar, cider vinegar, and fresh ground black pepper in a small bowl. Set the bowl aside for a bit.
Next, cut your vegetables relatively fine so the dressing is distributed well around all the ingredients. Then, cook the bacon crispy. Chop it relatively fine as well. I like to cook my bacon on a baking sheet at 375 degrees for about 15-17 minutes, flipping the bacon halfway through the cooking process. You can also use this candied bacon recipe to add a hint of sweetness to this broccoli salad.
In a large bowl, combine the broccoli, onions, bacon, dried cranberries, and sliced almonds. Drizzle the dressing over the top and stir to coat. Cover and chill for about 1 hour before serving. Toss again right before serving.
Preparations Tips
For optimal taste, cover and refrigerate for a few hours before serving.
This salad uses raw broccoli for its ease, health benefits, and crunch. Although unnecessary, if more tender broccoli is desired, blanch it by bringing a large pot of water to boil. Add the broccoli and cook for 1-2 minutes. Drain in a colander in the sink, rinsing with cold water to stop the cooking process. Dry well with paper towels.
The broccoli stem is edible, but I prefer sticking with the florets for this recipe. Cut the florets into bite-size pieces.
Recipe Variations
Substitute sunflower seeds, pine nuts, or chopped pecans for the sliced almonds.
Add 2/3 cup shredded or small cubed sharp cheddar cheese
If you like things really sweet, add another tablespoon of sugar to the dressing.
Substitute raisins for the sweetened dried cranberries.
Skip the mayonnaise dressing and make a Honey Mustard Vinaigrette.
Add 1 cup of seedless grapes sliced in half, or use them instead of the dried cranberries.
Add 1/2 cup crumbled feta cheese for extra flavor, or go bold and add 1/3 cup bleu cheese crumbles.
Reduce the amount of broccoli by half and substitute finely chopped cauliflower.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to stir the salad well before enjoying the leftovers.
Best Broccoli Salad Recipe
A family-friendly, easy broccoli salad recipe with crisp bacon, onions, sliced almonds, dried cranberries, and a lightly sweetened, easy four-ingredient dressing. This broccoli salad comes together in about 10-15 minutes and is perfect for potlucks, family reunions, and pool parties.
Course: Salad
Cuisine: Southern
Prep Time: 15minutes minutes
Servings: 8 servings
Calories: 283kcal
Ingredients
1 cup mayonnaise
1 1/2 tablespoons granulated sugar
3 tablespoons apple cider vinegar
1/4 teaspoon fresh ground black pepper
1 1/3 lbs broccoli florets finely chopped into bite-size pieces
8 slices crispy cooked bacon chopped
1/3 cup chopped red onion
1/2 cup sweetened dried cranberries
1/3 cup sliced almonds
Instructions
Whisk together the mayonnaise, sugar, cider vinegar, and pepper in a small bowl.
In a large bowl, combine the broccoli, bacon, onions, cranberries, and almonds. Drizzle the dressing over the top and toss to coat. Cover and chill for 1-2 hours before serving. Toss again right before serving.
Notes
For optimal taste, cover and refrigerate for a few hours before serving.
This salad uses raw broccoli for its ease, health benefits, and crunch. Although unnecessary, if more tender broccoli is desired, blanch it by bringing a large pot of water to boil. Add the broccoli and cook for 1-2 minutes. Drain in a colander in the sink, rinsing with cold water to stop the cooking process. Dry well with paper towels.
The broccoli stem is edible, but I prefer sticking with the florets for this recipe. Cut the florets into bite-size pieces.
Nutrition
Calories: 283kcal | Carbohydrates: 15g | Protein: 3g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 205mg | Potassium: 291mg | Fiber: 3g | Sugar: 10g | Vitamin A: 490IU | Vitamin C: 68mg | Calcium: 51mg | Iron: 1mg
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