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A family-friendly, easy broccoli salad recipe with crisp bacon, onions, sliced almonds, dried cranberries, and a lightly sweetened, easy four-ingredient dressing. This broccoli salad comes together in about 10-15 minutes and is perfect for potlucks, family reunions, and pool parties.
Course: Salad
Cuisine: Southern
Prep Time: 15minutes minutes
Servings: 8 servings
Calories: 283kcal
Ingredients
1 cup mayonnaise
1 1/2 tablespoons granulated sugar
3 tablespoons apple cider vinegar
1/4 teaspoon fresh ground black pepper
1 1/3 lbs broccoli florets finely chopped into bite-size pieces
8 slices crispy cooked bacon chopped
1/3 cup chopped red onion
1/2 cup sweetened dried cranberries
1/3 cup sliced almonds
Instructions
Whisk together the mayonnaise, sugar, cider vinegar, and pepper in a small bowl.
In a large bowl, combine the broccoli, bacon, onions, cranberries, and almonds. Drizzle the dressing over the top and toss to coat. Cover and chill for 1-2 hours before serving. Toss again right before serving.
Notes
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.
Nutrition
Calories: 283kcal | Carbohydrates: 15g | Protein: 3g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 205mg | Potassium: 291mg | Fiber: 3g | Sugar: 10g | Vitamin A: 490IU | Vitamin C: 68mg | Calcium: 51mg | Iron: 1mg
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