Broccoli Salad with Bacon (Printable Version)
# What You'll Need:
→ 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
# Step-by-Step Directions:
01 -
Whisk together the mayonnaise, sugar, apple cider vinegar, and black pepper in a small bowl until well combined.
02 -
In a large bowl, combine the broccoli florets, chopped bacon, red onions, dried cranberries, and sliced almonds.
03 -
Drizzle the prepared dressing over the salad ingredients and toss thoroughly to coat all pieces evenly.
04 -
Cover the salad and refrigerate for 1-2 hours to allow flavors to meld. Toss again immediately before serving.
# Helpful Notes:
01 -
For optimal taste, cover and refrigerate for a few hours before serving.
02 -
This salad uses raw broccoli for its ease, health benefits, and crunch. If more tender broccoli is desired, blanch it by bringing a large pot of water to boil, adding broccoli for 1-2 minutes, then draining and rinsing with cold water. Dry well with paper towels.
03 -
The broccoli stem is edible, but florets are preferred for this recipe. Cut the florets into bite-size pieces.