Broccoli Salad Recipe
User Reviews
4.4
Broccoli Salad Recipe
Description
This broccoli salad starts with fresh broccoli cut into small florets and briefly boiled in salted water before shocking in ice water to retain crispness and bright green color. Red onion is softened by soaking in cold water to mellow its sharp taste. The salad combines bacon cooked and crumbled for savory saltiness, dried cranberries for a touch of sweetness, sliced almonds and roasted sunflower seeds for crunch, and cubes of sharp cheddar cheese for richness.
The dressing blends mayonnaise, apple cider vinegar, sugar, zest of lemon and orange, lemon juice, poppy seeds, and a pinch of black pepper to create a creamy, slightly tangy dressing with a citrus aroma that brightens the ingredients. The salad is tossed with this dressing and can be adjusted to taste by adding more dressing. It is recommended to refrigerate the salad for at least 30 minutes or up to 24 hours before serving to allow the flavors to meld.
This salad works well as a side dish for lunches or dinners and can be prepared in advance, making it convenient for parties or potlucks.
Ingredients
- 4 1/2 cups broccoli about 2 heads of broccoli, fresh, cut into small florets
- 5 lices Bacon cooked and crumbled
- 1/4 cup red onion finely chopped
- 2/3 cup dried cranberries (reduced sugar would work too)
- 1/2 cup almonds sliced
- 1/3 cup sunflower seeds roasted
- 1 cup cheddar cheese or shredded if you prefer, sharp, cut into very small cubes
CREAMY CITRUS POPPYSEED DRESSING:
- 2/3 cup mayonnaise
- 1 Tbsp apple cider vinegar
- 1/4 cup granulated sugar
- lemon zest of 1 small
- orange zest of 1/2
- 1-2 Tbsp lemon juice freshly squeezed
- 1/2 Tbsp poppy seeds
- black pepper pinch
Instructions
- Bring a pot of water to boil. Chop broccoli into very small florets and set aside. Fill a large bowl with cold water and a cup of ice cubes.
- Add a generous pinch of salt to boiling water and add broccoli. Boil for 20 seconds. Drain broccoli and transfer to prepared bowl with ice water. Let broccoli sit in cold water for a few minutes, until cool. Drain and lay broccoli out onto some paper towels to drain. Allow to continue air drying while you prepare other parts of the recipe.
- Add finely chopped red onion to a small bowl of cold water and let sit 5 minutes, then drain. This takes some of the "bite" out of the raw onion.
- To a small mixing bowl, add poppyseed dressing ingredients, then whisk together until smooth and combined. Set aside.
- To a large mixing bowl, add dried broccoli florets, bacon, drained raw onion, cranberries, almonds, sunflower seeds, and cheddar cheese. Toss with citrus poppyseed dressing (start with about half the dressing, and increase to your liking).
- Cover with plastic wrap and refrigerate for at least 30 minutes. Toss and serve.
Notes
- Let the salad chill in the refrigerator for 30 minutes or longer to enhance flavor melding.
- This salad can be made up to 24 hours ahead, making it suitable for parties or meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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