Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.95
from
143
votes
Broccoli Salad
Everyone loves this easy Broccoli Salad recipe made with bacon, almonds, craisins and onion in a delicious creamy and tangy dressing. Serve it at a potluck or bbq or as a side dish for holiday dinner.
Prep Time
20
minutes
mins
Chill
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Salad, Side Dish
Cuisine:
American
Servings:
8
Calories:
498
kcal
Author:
Lauren Allen
Ingredients
2
heads
fresh broccoli
, cut into florets
1
cup
mayonnaise
(I often use half plain Greek yogurt)
2
Tablespoons
apple cider vinegar
3
Tablespoons
granulated sugar
8
slices
bacon
, cooked and crumbled
1/4
cup
red onion
, chopped
1/2
cup
dried cranberries
(or raisins)
1/2
cup
almonds
, chopped (*see note below)
Instructions
Blanch the broccoli in boiling water for 1 minute. Drain and rinse with cold water.
In a large bowl mix together mayonnaise, vinegar and sugar. Stir well.
Add broccoli, bacon, onion, cranberries or raisins and almonds to a large bowl. Drizzle with desired amount of sauce.
Refrigerate for at least 1 hour before serving. Toss again to coat before serving.
Store in the fridge for up to 2 days.
Video
Notes
Recipe Variations:
Vegan Broccoli Salad
: sub
vegan mayonnaise
and leave out the bacon or use an alternative like
coconut bacon
.
Add nuts or seeds:
sunflower seeds, pine nuts, pecans.
Add cheese:
I like to add a handful of chopped cheddar cheese.
Craisins:
Substitute raisins or dried cherries.
Nutrition
Calories:
498
kcal
|
Carbohydrates:
24
g
|
Protein:
10
g
|
Fat:
41
g
|
Saturated Fat:
7
g
|
Cholesterol:
30
mg
|
Sodium:
403
mg
|
Potassium:
546
mg
|
Fiber:
5
g
|
Sugar:
14
g
|
Vitamin A:
735
IU
|
Vitamin C:
101.1
mg
|
Calcium:
104
mg
|
Iron:
1.7
mg
Recipe Link
Recipe Video