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–+ servings
Broccoli salad with apple cider vinaigrette, bacon, cranberries, and almonds in a white bowl.

Broccoli Salad

This vibrant broccoli salad with apple cider vinaigrette features a perfect balance of crunch, flavor, and creaminess. It's an engineered system designed for optimal taste and texture.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 318 kcal

Ingredients
  

Salad

  • 7-8 cups fresh broccoli florets (about 500 grams/1lb)
  • 8 slices smoked beef bacon cooked and crumbled
  • 1/4 cup red onion chopped
  • 1/2 cup dried cranberries (or raisins)
  • 1/2 cup almonds chopped

Dressing

  • 1 cup mayonnaise I often use half plain Greek yogurt
  • 2 Tablespoons apple cider vinegar
  • 3 Tablespoons granulated sugar

Instructions
 

Instructions

  • Blanch broccoli (optional, or keep raw) in boiling water for 1 minute.
  • Drain and rinse with cold water. Set aside to drain completely.
  • Mix sauce in a large bowl: mayonnaise, vinegar and sugar. Stir well.
  • Add broccoli, smoked beef bacon, onion, cranberries or raisins and almonds to a large bowl.
  • Drizzle with desired amount of sauce (you may not want to use it all).
  • Refrigerate for at least 1 hour before serving. Toss again to coat before serving. Store in the fridge for up to 2 days.

Notes

One crucial trick I've learned to minimize sogginess is to store the salad without the dressing, adding it just before serving. For those seeking a vegetarian twist, replace the beef bacon with toasted pecans or walnuts.

Nutrition

Calories: 318kcalCarbohydrates: 19gProtein: 5gFat: 26gSodium: 229mgFiber: 4gSugar: 12g
Keyword almonds, apple cider vinaigrette, bacon, broccoli, cranberries
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