Broccoli Cranberry Bacon Salad
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Broccoli Cranberry Bacon Salad
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Tasty broccoli salad with cranberries, and bacon and a tangy white vinegar dressing.
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Ingredients
- 5 cups (400g) broccoli florets
- ¼ cup (35g) sunflower seeds, toasted
- 5-6 slices Bacon
- 2 Shallots or 1 small red onion
- ⅓ cup (55g) dried cranberries
Dressing
- 2 ⅓ tbsp white vinegar (5% acidity) or 1 ½ tsp 20% acidity and 2 tbsp water
- 1 tbsp sugar
- ¼ tsp salt
- ½ cup mayonnaise
- ⅛ tsp fresh ground pepper
- chili flakes (optional)
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Instructions
- Wash the broccoli and let excess water run off. Or use a salad spinner to get rid of the extra water.
- Toast the sunflower seeds if they are not toasted. Just add them to a skillet and toast making sure to mix all the while so that the seeds don't burn. The toasted seeds should be dark golden brown.
- Fry the bacon simultaneously with toasting the seeds to save time. Set aside to let it cool off.
- Prepare the dressing by mixing white vinegar salt and sugar until most of the salt and sugar is dissolved. Add the mayonnaise, fresh ground pepper and some chili flakes (optional). Mix well until you have a well combined, creamy dressing.
- Finely chop the onions or shallots.
- Combine broccoli florets, (cooled) sunflower seeds, onions, dried cranberries in a medium sized bowl. Crumble the bacon into the bowl and add the salad dressing. Mix everything well.
- Cover and refrigerate for at least 4 hours. Serve.
Notes
- - The salad could be served after one hour of refrigeration, but it generally tastes better after it has been in the fridge at least 4 hours (or overnight).
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