Description
A refreshing and crunchy Broccoli Salad featuring a creamy, tangy dressing, crispy bacon, sweet dried cranberries, and crunchy almonds. Perfect as a side dish or light lunch, this easy-to-make salad comes together in just 15 minutes and serves 8.
Ingredients
Dressing
- 1 cup mayonnaise
- 1½ tablespoons granulated sugar
- 3 tablespoons apple cider vinegar
- ¼ teaspoon fresh ground black pepper
Salad
- 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
- Prepare Dressing: In a small bowl, whisk together the mayonnaise, sugar, apple cider vinegar, and fresh ground black pepper until smooth and well combined.
- Combine Salad Ingredients: In a large mixing bowl, add the finely chopped broccoli florets, chopped crispy bacon, chopped red onion, sweetened dried cranberries, and sliced almonds.
- Toss with Dressing: Drizzle the prepared dressing over the broccoli mixture and gently toss until all ingredients are evenly coated with the dressing.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for 1 to 2 hours to allow the flavors to meld and the salad to chill thoroughly.
- Final Toss and Serve: Before serving, give the salad a final toss to redistribute the dressing and ingredients evenly. Serve chilled.
Notes
- For extra crunch, you can toast the sliced almonds lightly before adding.
- Make sure the bacon is crispy to add a nice texture contrast.
- This salad can be made a day ahead and kept refrigerated to enhance the flavors.
- Adjust the sugar in the dressing to taste if you prefer it less sweet.
- To make this salad vegetarian, omit the bacon or substitute with smoked tempeh bits.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (to prepare bacon if not already cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: American
