Broccoli Salad Recipe with Bacon
User Reviews
5
Broccoli Salad Recipe with Bacon
Description
This broccoli salad starts with cooking bacon in the oven until crispy, which adds a smoky, crunchy element to the dish. Fresh broccoli florets are combined with shredded sharp cheddar cheese, sweet dried cranberries, crunchy salted sunflower seeds, and chopped red onions for a mix of textures and flavors. The dressing blends mayonnaise, sour cream, apple cider vinegar, granulated sugar, salt, and black pepper to create a creamy yet tangy coating that complements the salad ingredients.
The salad is tossed with the dressing and then chilled for at least an hour to let flavors meld, but the bacon is reserved and added just before serving to maintain its crispy texture. This salad balances creamy and tangy elements with sweet bites from cranberries and crunchy textures from seeds and onions, making it a flavorful side dish.
It's suitable to serve alongside barbecued meats or as a refreshing contrast to heavier mains during meals. The chilled aspect and combination of ingredients make it popular in gatherings.
Apple cider vinegar can be substituted with white wine vinegar without major changes to flavor. The salad can be prepared ahead but add bacon last to preserve its crispness.
Ingredients
Salad
- 1/2 pound Bacon cooked until crispy, then chopped
- 6 cups broccoli about 1 pound, florets
- 1 1/2 cups cheddar cheese grated sharp
- 3/4 cup dried cranberries
- 1/2 cup sunflower seeds salted
- 1/2 cup red onion chopped
Dressing
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 Tablespoons apple cider vinegar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- To cook the bacon, preheat oven to 425°F. Arrange bacon slices in a single layer on a foil-lined baking sheet. Bake for 15-20 minutes until crispy. Remove bacon from baking sheet to drain on paper towels, then chop.
- Combine broccoli florets, cheese, dried cranberries, sunflower seeds, and onion in a large serving bowl. Toss to evenly distribute the ingredients.
- In a separate medium bowl, whisk together the mayo, sour cream, vinegar, sugar, salt, and pepper.
- Pour the dressing over the salad and toss well. The salad can be served immediately, although it's best if it can be placed in the fridge for at least 1 hour. Add bacon and toss again right before serving.
Notes
- You may substitute white wine vinegar for apple cider vinegar depending on availability.
- Adding cooked bacon just before serving keeps it crispy and prevents it from becoming soggy.
- This salad benefits from chilling at least one hour to allow flavors to blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 40g | 62% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 616mg | 26% |
| Potassium | 371mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 708IU | 14% |
| Vitamin C | 62mg | 69% |
| Calcium | 207mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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