Easy Creamy Broccoli Salad with Bacon

We love this straightforward broccoli salad recipe! Crunchy broccoli, bacon, and dried cranberries are tossed with creamy dressing made with mayonnaise, Dijon mustard and apple cider vinegar. Jump to the Broccoli Salad Recipe

Broccoli Salad with Bacon and Cranberries

Extra Broccoli Recipes: In case you love uncooked broccoli dishes, attempt our broccoli slaw with sunflower seeds and dried fruit or for one thing warming, attempt our broccoli cheddar soup!

Making broccoli salad

Crisp uncooked broccoli is tossed with bacon, dried cranberries, purple onion and a zesty dressing made with mayonnaise, Dijon mustard and apple cider vinegar. It’s fast to make, easy, and outrageously scrumptious!

This recipe began with a faint reminiscence of one thing my Mother would make once I was a baby. Uncooked broccoli, a flippantly sweetened mayo-based dressing, bacon, and cheese.  I wasn’t the largest fan of greens as a baby, however I do keep in mind loving her broccoli salad.

Broccoli Salad with Bacon and a Creamy DressingBroccoli Salad with Bacon and a Creamy Dressing

Right here’s our model with broccoli, purple onion, mayonnaise (as a substitute of a sweetened model, ours is doctored up with zesty mustard), bacon and as a substitute of cheese, we throw in a handful of dried cranberries. Not that cheese can be a foul thought!

Adding bacon to the broccoliAdding bacon to the broccoli

I really like the salty crunch of bacon on this salad. We bake our bacon — it’s hands-off, takes round quarter-hour and, for those who use a foil-lined pan, is much less messy than making it on the stovetop. If you’re meat-free, attempt some salty almonds as a substitute.

Don’t Throw Away Broccoli Stems

Once I first began cooking for myself, every time it got here to chopping up broccoli, I’d slam my knife down just under the crown and throw away the stem. Fortunately somebody, someplace down the road set me straight. Broccoli stems are glorious — particularly on this salad.

We save and roast broccoli stems on a regular basis. Have a look at our favorite oven roasted vegetables recipe that features broccoli stems! We additionally speak all about them in our ultimate guide for roasting broccoli.

How to cut broccoli stemsHow to cut broccoli stems

The top of the stem — let’s say about half-an-inch from the underside might be going to be too hardy and woody. Lower that off and discard, you gained’t be needing that for the salad.

The remainder of the stem is usable. Relying on how hardy the stem is, it is likely to be a good suggestion to run a vegetable peeler up and down the stem to take away the outer (typically robust) layer. Then, chop into small items.

Extra broccoli recipes

Recipe up to date, initially posted February 2015. Since posting this in 2015, we now have tweaked the recipe to be extra clear. – Adam and Joanne

Straightforward Creamy Broccoli Salad with Bacon

  • PREP 20mins
  • COOK 15mins
  • TOTAL 35mins

On this easy broccoli salad recipe, we toss broccoli with bacon, dried cranberries, purple onion, and a tangy dressing made with mayonnaise, Dijon mustard, and apple cider vinegar. For the bacon, we advocate baking it as a substitute of cooking it on the stovetop — it’s extra hands-off that method. See our article sharing how to cook bacon for suggestions.

Vegan Broccoli Salad: Remodel this right into a vegan-friendly salad by substituting the bacon with 1/2 to three/4 cup roasted and salted sunflower seeds and utilizing vegan mayonnaise. Right here’s our recipe for vegan mayo.

Makes roughly 6 servings

Watch Us Make the Recipe

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You Will Want

4 slices thick-cut bacon

1/4 of a medium onion, finely chopped (about 1/3 cup)

1 pound broccoli (1 medium bunch)

1/2 cup dried cranberries

1/2 cup mayonnaise, attempt our homemade mayonnaise recipe

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

Salt and contemporary floor black pepper


    Cook dinner the bacon till crisp (see be aware beneath). Chop into small items.

    Add onion to a small bowl and canopy with heat water. Go away for 10 minutes, then drain. This tones the uncooked onion taste just a little.

    In the meantime, separate the broccoli crowns from their thick stem. Take away the woodiest a part of the stem — normally 1/2-inch from the underside — and discard (or save for inventory). Chop the remaining portion of the stem into bite-size chunks. (If the stem is hardy, use a vegetable peeler to take away the outer layer after which chop–see our video to look at us do that.). Subsequent, snap the florets from the broccoli crown and pull them aside in order that they’re bite-size. Rinse broccoli, after which pat or spin dry.

    Drain the purple onion and toss with the broccoli, bacon, and cranberries in a big bowl.

    In a separate bowl, stir the mayonnaise, cider vinegar, mustard, 1/4 teaspoon of wonderful sea salt, and some grinds of pepper collectively. Style for seasoning, then alter.

    Pour two-thirds of the dressing over the broccoli and onion and blend properly. If the salad appears dry, add just a little extra of the dressing. Let stand at the least quarter-hour earlier than serving or preserve refrigerated (it ought to final two to 3 days, however we now have by no means been capable of preserve our palms off it for that lengthy).

Adam and Joanne’s Ideas

  • Cooking Bacon: For this salad (and nearly all different dishes that want just a few slices of bacon), we wish to use our oven to cook the bacon. Baking bacon is hands-off and leads to crisp bacon slices, good for this salad. Bake bacon slices in a 400 diploma F oven till crisp, 12 to 18 minutes.
  • Make Double the Dressing: Leftover dressing can be utilized as a ramification for sandwiches, dip for greens, or served with grilled or roasted greens, rooster or meats.
  • Vitamin details: The diet details offered beneath are estimates. We have now used the USDA database to calculate approximate values.

In case you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Facebook! Discover us: @inspiredtaste

Vitamin Per Serving: Energy 225 / Protein 5 g / Carbohydrate 15 g / Dietary Fiber 3 g / Whole Sugars 8 g / Whole Fats 17 g / Saturated Fats 3 g / Ldl cholesterol 14 mg

AUTHOR: Adam and Joanne Gallagher


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