Broccoli Salad
User Reviews
5
Broccoli Salad
Description
This Broccoli Salad features fresh broccoli florets finely chopped to a manageable bite size mixed with cooked, chopped bacon and toasted slivered almonds. Dried cranberries bring a sweet, chewy contrast, while red onion adds a mild pungency. The dressing is a blend of mayonnaise, honey, apple cider vinegar, and a pinch of salt, providing a creamy and slightly tart coating that ties all ingredients together.
Toasting the almonds deepens their flavor and adds crunch, complementing the softness of the mayonnaise and the chew of the cranberries. Baking bacon in the oven ensures even cooking and crispness, which once cooled, is chopped and stirred into the salad.
Serve this salad immediately or refrigerate to allow flavors to meld for about an hour. It works well as a side dish at potlucks or picnics, offering a mix of textures and a balance of savory and sweet notes. The recipe includes suggestions for substituting Greek yogurt for a lighter dressing and swapping vinegar types or nuts to vary flavor profiles.
Ingredients
- 6 cups broccoli from about 3 broccoli crowns, tiny chopped florets
- 8 oz. Bacon (8 strips)
- 1 cup mayonnaise
- 3 Tbsp honey
- salt
- 2 1/2 Tbsp apple cider vinegar
- 3/4 cup almond slivered
- 3/4 cup dried cranberries (I like the cherry juice infused kind)
- 1/3 cup onion red, chopped
Instructions
- Preheat oven to 350 degrees. Spread almonds on a baking sheet and toast in preheated oven until just golden brown, about 6 - 8 minutes, tossing once halfway through. Remove from oven and let cool.
- Heat oven to 400 degrees. Line baking sheet with aluminum foil. Place bacon in a single layer on baking sheet*****. Bake in preheated oven until cooked through (it will crisp up as it cools), about 12 - 18 minutes. Transfer to paper towels to drain and cool, then chop.
- In a mixing bowl whisk together mayonnaise, honey, apple cider vinegar and season with salt to taste (I only use about 1/4 tsp since the bacon is salty).
- Add broccoli, bacon, almonds, cranberries and red onions to a salad bowl. Pour dressing mixture over the top and toss to evenly coat.
- Salad can be served right away or let the flavors meld in the fridge 1 hour if time allows.
Notes
- For a lighter dressing, replace 2/3 cup mayonnaise with thick plain Greek yogurt and reduce apple cider vinegar to 1 1/2 tablespoons.
- If honey is unavailable, 1/4 cup sugar can substitute to provide sweetness.
- White or red wine vinegar can be used instead of apple cider vinegar without altering the overall flavor much.
- Use sliced almonds for toasting or raw sesame seeds, adjusting toasting time accordingly to avoid burning.
- Instead of baking, bacon can be chopped and sautéed in a skillet over medium-high heat until done.
User Reviews
Overall Rating
5
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