Easy Broccoli Salad
User Reviews
5
Easy Broccoli Salad
Description
The salad starts with frying thick-cut bacon until crispy and chopping it into small pieces. Fresh broccoli is cut into small florets and combined in a bowl with dried cranberries or golden raisins, chopped red onion, sliced almonds, and shredded cheddar cheese. The dressing blends bacon fat collected from frying with mayonnaise, sour cream, white or cider vinegar, sugar, salt, and pepper to create a rich, tangy dressing.
After mixing the dressing, it is poured over the salad ingredients and tossed with the bacon to coat everything evenly. The salad can be served immediately or chilled to let the flavors meld. The creamy dressing complements the crunchy vegetables and nuts, while the bacon adds a smoky depth. This salad keeps well in the refrigerator for a few days.
The notes offer guidance on the amount of broccoli needed to yield the proper volume of florets, drying broccoli after rinsing to avoid sogginess, and options to omit or adjust ingredients to suit personal preferences. The recipe is also featured in a cookbook.
Ingredients
Salad:
- 6 trips Bacon prefer thick cut
- 5-6 cups broccoli see note, florets
- 1/2 cup dried cranberries or golden raisins
- 1/3 cup onion red, chopped
- 1/3 cup almonds sliced
- 1/2 cup cheddar cheese shredded
Dressing:
- 1 tablespoon bacon fat from frying the bacon
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon white vinegar or cider vinegar
- 1 teaspoon white sugar
- salt to taste
- black pepper to taste
Instructions
- Cut the bacon into small pieces (I use kitchen shears to make this easy) and fry in a skillet over medium-high heat until crispy (about 10 minutes).
- Meanwhile, prep the remaining salad ingredients and add them to a large bowl.
- Once the bacon is done, take it out of the skillet and transfer it to a paper towel lined plate. Add 1 tablespoon of the remaining bacon fat to a medium bowl that you'll make the dressing in.
- To the dressing bowl, add the mayo, sour cream, vinegar, sugar and salt & pepper. Stir until smooth. Taste and adjust if needed (e.g. add more sugar or vinegar).
- Pour the dressing over the salad and toss (add the bacon in as well). You can serve it right away or cover the bowl tightly and chill to let the flavors meld for an hour or two prior to serving. The salad will last for a few days in the fridge.
Notes
- Use about 1.5 pounds of broccoli to yield 5–6 cups of florets or buy a one-pound bag of pre-cut florets.
- Cut broccoli florets fairly small for easier eating and better balance in the salad.
- Dry broccoli well after rinsing to prevent excess water in the salad.
- The salad is flexible; ingredients like cheddar cheese can be omitted or quantities adjusted to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 43g | 66% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 418mg | 17% |
| Potassium | 509mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 69mg | 77% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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