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Broccoli Salad is one of my favorite go-to salad recipes. It features fresh broccoli, crisp smoked bacon, sweet red onion, and crunchy sliced almonds in a slightly sweet mayo base. It is always one of the first side dishes to disappear at parties, potlucks, family reunions, and neighborhood BBQs.
You will love this broccoli salad’s crunchy texture and the mayonnaise-based dressing’s creamy taste. This dish comes together quickly and easily, especially if you precook the bacon or purchase it cooked.
It is a great side dish for pork tenderloin, buffalo chicken, or country-style ribs.
Ingredients Needed and Substitutions
Mayonnaise: I like Duke’s, but you can use any mayo or Miracle Whip.
Granulated sugar: just a touch
Vinegar: apple cider, or you can substitute red wine vinegar
Seasonings: kosher salt and freshly ground black pepper
Vegetables: fresh broccoli and red onion
Bacon: crispy cooked
Dried fruit: sweetened dried cranberries, blueberries, or cherries
Nuts: almonds, pecans, walnuts, pistachios
How to Make Broccoli Salad?
Mix the mayonnaise, sugar, cider vinegar, and fresh ground black pepper in a small bowl. Set the bowl aside for a bit.
Next, cut your vegetables relatively fine so the dressing is distributed well around all the ingredients. Then, cook the bacon crispy. Chop it relatively fine as well. I like to cook my bacon on a baking sheet at 375 degrees for about 15-17 minutes, flipping the bacon halfway through the cooking process. You can also use this candied bacon recipe to add a hint of sweetness to this broccoli salad.
In a large bowl, combine the broccoli, onions, bacon, dried cranberries, and sliced almonds. Drizzle the dressing over the top and stir to coat. Cover and chill for about 1 hour before serving. Toss again right before serving.
Preparations Tips
For optimal taste, cover and refrigerate for a few hours before serving.
This salad uses raw broccoli for its ease, health benefits, and crunch. Although unnecessary, if more tender broccoli is desired, blanch it by bringing a large pot of water to boil. Add the broccoli and cook for 1-2 minutes. Drain in a colander in the sink, rinsing with cold water to stop the cooking process. Dry well with paper towels.
The broccoli stem is edible, but I prefer sticking with the florets for this recipe. Cut the florets into bite-size pieces.
Recipe Variations
Substitute sunflower seeds, pine nuts, or chopped pecans for the sliced almonds.
Add 2/3 cup shredded or small cubed sharp cheddar cheese
If you like things really sweet, add another tablespoon of sugar to the dressing.
Substitute raisins for the sweetened dried cranberries.
Skip the mayonnaise dressing and make a Honey Mustard Vinaigrette.
Add 1 cup of seedless grapes sliced in half, or use them instead of the dried cranberries.
Add 1/2 cup crumbled feta cheese for extra flavor, or go bold and add 1/3 cup bleu cheese crumbles.
Reduce the amount of broccoli by half and substitute finely chopped cauliflower.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to stir the salad well before enjoying the leftovers.
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