Broccoli Bacon Salad Recipe
User Reviews
5
Broccoli Bacon Salad Recipe
Description
The Broccoli Bacon Salad Recipe starts with broccoli florets lightly steamed until bright green but still crisp. Once cooled and dried, the broccoli is tossed with cooked and drained bacon pieces, finely sliced red onion, tangy dried cranberries, and toasted walnuts for crunch. The dressing combines mayonnaise and Greek yogurt for creaminess, with white wine vinegar adding acidity and sugar providing a subtle sweetness, all seasoned with salt. The salad is chilled for 1-2 hours or overnight to allow flavors to blend while maintaining the broccoli's crisp texture.
The meld of crunchy broccoli and nuts with the salty bacon and creamy dressing creates a satisfying side dish that complements a range of meals, from casual barbecues to hearty dinners. The salad is sensitive to temperature, best served chilled and not kept out too long at warm temperatures to preserve freshness and food safety. The crispness of the broccoli may diminish after 24 hours in the fridge, so it’s best enjoyed within a few days.
Preparation ahead of time is recommended, and refrigeration keeps it fresh up to three days. Freezing is not advised due to dressing separation. Taking care to dry the broccoli thoroughly before adding the dressing helps prevent wilting and keeps the salad crisp.
Ingredients
- 2 broccoli cut into florets, large heads
- 6 oz. Bacon cut into bite-sized pieces*
- ½ cup mayonnaise
- ⅓ cup Greek yogurt
- 1 Tbsp. white wine vinegar
- 2 Tbsp. sugar
- ½ tsp. salt
- ⅓ cup red onion finely sliced
- ⅔ cup cranberries
- 1 cup walnuts toasted
Instructions
- Steam broccoli for 4-5 minutes in a steamer basket, or until it turns bright green. Place in a large bowl to cool and dab with a paper towel until completely dry.
- Cook bacon in a medium skillet over medium heat for 5-7 minutes or until cooked through. Drain bacon on a paper towel-lined plate.
- In a large bowl whisk together mayonnaise, yogurt, vinegar, sugar, and salt.
- Add cooked broccoli that has cooled to room temperature and toss until well coated.
- Stir in chopped onion, cranberries, walnuts, and cooked bacon pieces.
- Cover and chill broccoli salad in refrigerator for 1-2 hours, or up to overnight, before serving. Enjoy!
Notes
- Chill salad for 1-2 hours or overnight to meld flavors while keeping broccoli crisp.
- Do not let the salad sit out more than 2 hours at room temperature or 1 hour above 80°F to keep it safe.
- Prepare in advance and refrigerate; salad keeps well up to 3 days but broccoli loses some crispness after 24 hours.
- Freezing is not recommended as the mayonnaise and yogurt dressing will separate.
- Dry broccoli well after steaming to maintain salad crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 375mg | 16% |
| Potassium | 351mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 62.7mg | 70% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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