Easy Broccoli Salad
A colorful and nutritious side dish combining fresh broccoli, crispy bacon, and sweet cranberries, perfect for potlucks and barbecues.
Ingredients
Salad Ingredients
- 1 pound broccoli, 1 medium bunch
- 4 slices thick-cut bacon Cooked until crispy
- 1/4 medium onion, finely chopped (about 1/3 cup) Soaked in cold water for 10 minutes
- 1/2 cup dried cranberries
Dressing Ingredients
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a healthier option
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and fresh ground black pepper To taste
Instructions
Preparation
- Cook the bacon in a skillet over medium heat until it’s crispy. Once done, chop the bacon into small pieces.
- Soak the chopped onion in cold water for 10 minutes, then drain it well.
- Separate the broccoli crowns from the stems. Chop the crowns into small florets and peel and chop the stems into bite-size pieces, discarding the woodiest part.
- Rinse the chopped broccoli under cold water and pat it dry with a towel.
Mixing
- In a large bowl, toss together the broccoli, bacon, and cranberries.
- In a separate bowl, mix the mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
- Pour about two-thirds of the dressing over the broccoli mixture and toss it well. If the salad seems dry, add more dressing to taste.
- Let the salad sit for at least 15 minutes before serving, or store it in the refrigerator until ready to serve.
Notes
Serve the salad chilled or at room temperature. Garnish with extra bacon or cranberries for a pop of color and added flavor. Store any leftovers in an airtight container in the refrigerator for about 3 days. If the salad seems dry after a day, feel free to add a little more dressing to revitalize it.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 18gProtein: 10gFat: 22gSaturated Fat: 5gSodium: 400mgFiber: 3gSugar: 5g
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