Broccoli Salad with Bacon (Printable Version)
Crisp broccoli with bacon, cranberries and almonds in a sweet-tangy dressing - ready in minutes and perfect for gatherings.
# Ingredients:
→ Dressing
01 -
1 cup mayonnaise
02 -
1½ tablespoons granulated sugar
03 -
3 tablespoons apple cider vinegar
04 -
¼ teaspoon fresh ground black pepper
→ Salad
05 -
1⅓ lbs broccoli florets, finely chopped into bite-size pieces
06 -
8 slices crispy cooked bacon, chopped
07 -
⅓ cup chopped red onion
08 -
½ cup sweetened dried cranberries
09 -
⅓ cup sliced almonds
# Steps:
01 -
Whisk together the mayonnaise, sugar, apple cider vinegar, and black pepper in a small bowl until smooth.
02 -
In a large bowl, mix the broccoli, chopped bacon, onions, dried cranberries, and sliced almonds until evenly combined.
03 -
Drizzle the dressing over the salad and toss well to coat all the ingredients.
04 -
Cover the bowl and refrigerate for 1-2 hours before serving. Toss again just before serving to ensure the dressing is evenly mixed.
# Notes:
01 -
For better flavor, chill the salad for a few hours before serving.
02 -
The salad uses raw broccoli for its crunch and health benefits. For softer broccoli, blanch it by boiling for 1-2 minutes, then rinse with cold water.
03 -
Broccoli stems are edible but are not used in this recipe. Stick to finely chopped broccoli florets for the best texture.