Description
Fresh broccoli salad with bacon, cheddar, and creamy vinaigrette. A simple, versatile dish perfect for potlucks, holidays, or everyday meals.
Ingredients
Scale
- 1 cup mayonnaise
- 1½ tablespoons granulated sugar
- 3 tablespoons apple cider vinegar
- ¼ teaspoon fresh ground black pepper
- 1⅓ lbs broccoli florets finely chopped into bite-size pieces
- 8 slices crispy cooked bacon chopped
- ⅓ cup chopped red onion
- ½ cup sweetened dried cranberries
- ⅓ 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.
- Prep Time: 15 minutes
- Category: Salad
- Cuisine: Southern
Nutrition
- Serving Size: 8
- Calories: 51mg
- Sugar: 3g
- Sodium: 205mg
- Fat: 15g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 13mg
Keywords: Easy Broccoli Salad, Creamy Broccoli Salad, Fresh Broccoli Salad