Broccoli Salad
User Reviews
5
Broccoli Salad
Description
Broccoli Salad features fresh broccoli florets mixed with a tangy and slightly sweet dressing made by blending mayonnaise, apple cider vinegar, and granulated sugar. The salad is enhanced with crumbled cooked bacon for smoky crispness, chopped red onion for bite, dried cranberries or raisins for sweetness, and chopped almonds for crunch. Optional blanching of the broccoli softens its texture slightly, but it can also be used raw for more crunch.
The salad is assembled by combining the dressing with the other ingredients and chilling it for at least an hour to allow the flavors to develop and the broccoli to absorb some of the dressing. Tossing the salad again before serving ensures an even coating. This dish serves well as a side salad for lunches or dinners and offers a balance of textures and flavors.
Storing the salad covered in the refrigerator helps maintain freshness for up to two days. Variations can include different nuts or seeds, and adding chopped cheddar cheese if desired. For a vegan version, substitute mayonnaise with vegan mayonnaise and use coconut bacon or omit bacon entirely.
Ingredients
- 7-8 cups broccoli about 500 grams/1lb, fresh florets
- 1 cup mayonnaise (I often use half plain Greek yogurt)
- 2 Tablespoons apple cider vinegar
- 3 Tablespoons granulated sugar
- 8 lices Bacon , cooked and crumbled
- 1/4 cup red onion , chopped
- 1/2 cup dried cranberries (or raisins)
- 1/2 cup almonds , chopped (*see note below)
Instructions
- Blanch broccoli (optional, or keep raw) in boiling water for 1 minute. Drain and rinse with cold water. Set aside to drain completely.
- Mix sauce in a large bowl: mayonnaise, vinegar and sugar. Stir well.
- Add broccoli, bacon, onion, cranberries or raisins and almonds to a large bowl. Drizzle with desired amount of sauce (you may not want to use it all).
- Refrigerate for at least 1 hour before serving. Toss again to coat before serving. Store in the fridge for up to 2 days.
Notes
- This salad can be prepared several hours or a day in advance and kept refrigerated, covered to preserve freshness.
- Feel free to customize by adding different nuts or seeds such as sunflower seeds, pine nuts, pomegranate seeds, or pecans for varied textures.
- Incorporating chopped cheddar cheese adds a creamy and flavorful dimension to the salad.
- To make a vegan version, use vegan mayonnaise and replace bacon with coconut bacon or omit it altogether.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 229mg | 10% |
| Potassium | 373mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 585IU | 12% |
| Vitamin C | 82mg | 91% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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