The Best Broccoli Salad

Name: The Best Broccoli Salad Recipe
Prep time: 15 min
Total time: PT-468346H40M23S
Cuisine: Southern
Ingredients: 1 cup mayonnaise; 1 1/2 tablespoons sugar; 3 tablespoons apple cider vinegar; 1/4 teaspoon fresh ground black pepper; 1 1/3 lbs broccoli florets finely chopped; 8 slices crispy cooked bacon chopped; 1/3 cup chopped red onion; 1/2 cup sweetened dried cranberries; 1/3 cup sliced almonds

May 16, 2020 by Beth Pierce 51 Comments

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Broccoli Salad is one of my favorite go-to summer recipes with fresh broccoli, crisp smoked bacon, sweet red onion, and crunchy sliced almonds all in a slightly sweet mayonnaise base. It is always one of the first side dishes to disappear at potlucks, family reunions, and neighborhood shindigs. This dish comes together in about fifteen minutes if you precook the bacon or purchase it cooked.

Broccoli Salad is one of my favorite go to summer recipes with fresh broccoli, smoked bacon, onion and sliced almonds.

How do you make Broccoli Salad?

Start by mixing the mayonnaise, sugar, cider vinegar and fresh ground black pepper. Set that aside for a little bit.

Next, cut your vegetables fairly fine so the dressing is distributed well around all the ingredients. Then cook the bacon good and crispy. Chop it fairly fine as well. I like to cook my bacon on a baking sheet at 375 degrees for about 15-17 minutes flipping the bacon halfway through the cooking process. You could even use this candied bacon recipe to add a hint of sweetness to this broccoli salad.

Broccoli salad is a refreshing, crisp summer salad topped with bacon and a creamy dressing

Now in a large bowl, combine the broccoli, onions, bacon, dried cranberries and sliced almonds. Drizzle the dressing over the top and stir to coat. Cover and chill for about 1 hour before serving. Toss again right before serving.

Make this refreshing summer broccoli salad, dressed with a sweet homemade dressing

Helpful tip

For optimal taste cover and refrigerate for a few hours before serving.
This salad uses raw broccoli for its ease, health benefits, and crunch. Although not necessary, if more tender broccoli is desired blanch it by bringing a large pot of water to boil. Add the broccoli and cook for 1-2 minutes. Drain in a colander in the sink rinsing with cold water to stop the cooking process Dry well with paper towels.
The broccoli stem is edible but for this recipe I prefer sticking with the florets. Cut the florets into bite size pieces. For the most part that means cutting a floret in half or thirds.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

A broccoli salad made with bacon, onions, almonds, dried cranberries and a lightly sweetened easy four ingredient dressing.

Recipe add-ins and substitutions

Substitute sunflower seeds, pine-nuts or chopped pecans for the sliced almonds.
Add 2/3 cup shredded or very small cubed sharp cheddar cheese
If you like things really sweet, add another tablespoon sugar to the dressing.
Substitute raisins for the sweetened dried cranberries.
Skip the mayonnaise dressing and make a Honey Mustard Vinaigrette.
Add 1 cup seedless grapes sliced in half or use them in place of the dried cranberries.
For extra flavor, add 1/2 cup crumbled feta cheese or go really bold and add 1/3 cup bleu cheese crumbles.
Reduce the amount the broccoli by half and substitute finally chopped cauliflower.

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