We love this easy broccoli salad recipe! Crispy broccoli, bacon, and dried cranberries are tossed in a creamy vinaigrette of mayonnaise, Dijon mustard, and apple cider vinegar. Skip to the Broccoli Salad recipe
More broccoli recipes: If you like raw broccoli dishes, try our Broccoli Salad with Sunflower Seeds and Nuts, or for something comforting, try our Broccoli Cheddar Soup.
make a broccoli salad
Crispy raw broccoli is tossed with bacon, dried cranberries, red onions, and a tangy vinaigrette made with mayonnaise, Dijon mustard, and apple cider vinegar. It’s quick, easy and incredibly delicious!
This recipe started with a vague memory of something my mom made when I was a kid. Raw broccoli, lightly sweetened mayonnaise dressing, bacon and cheese. I wasn’t the biggest fan of veggies growing up, but I remember loving their broccoli salad.
Here’s our version with broccoli, red onions, mayonnaise (instead of a sweet version, ours has spicy mustard added), bacon and instead of cheese we add a handful of dried cranberries. Not that cheese is a bad idea!
I love the salty crunch of the bacon in this salad. We cook our bacon – it takes about 15 minutes, and if you use a foil-lined skillet it’s less of a hassle than doing it on the stovetop. If you don’t eat meat, try salted almonds.
Don’t throw away the broccoli stalks
When I first started cooking for myself, every time it came time to cut broccoli, I’d smack my knife just under the crown and chip off the stalk. Luckily someone somewhere cleared it up for me. Broccoli stalks are great, especially in this salad.
We are constantly canning and roasting broccoli stalks. Check out our favorite oven roasted vegetable recipe that includes broccoli stalks! We also cover this in our ultimate guide to roasting broccoli.
The stem end, say about half an inch from the bottom, is probably too tough and woody. Cut it up and throw it away, you won’t need it for the salad.
The rest of the rod is usable. Depending on the firmness of the stem, it may be a good idea to run a vegetable peeler up and down the stem to remove the (sometimes tough) outer layer. Then cut into small pieces.
More broccoli recipes
Updated recipe originally posted February 2015. Since it was posted in 2015 we have changed the recipe for clarity. – Adam and Joanne
Easy Creamy Broccoli Salad with Bacon
In this easy broccoli salad recipe, we toss broccoli with bacon, dried cranberries, red onions, and a flavorful vinaigrette made with mayonnaise, Dijon mustard, and apple cider vinegar. For bacon, we recommend boiling it rather than cooking it on the stovetop; so it is more convenient. Check out our article on how to cook bacon for tips.
Vegan Broccoli Salad: Turn this into a vegan salad by replacing the bacon with 1/2 to 3/4 cup roasted and salted sunflower seeds and using vegan mayonnaise. Here is our vegan mayonnaise recipe.
Makes about 6 servings
Watch us at the recipe
4 slices of thick-cut bacon
1/4 medium onion, finely chopped (about 1/3 cup)
1 pound broccoli (1 medium bunch)
1/2 cup dried cranberries
1/2 cup mayonnaise, try our homemade mayonnaise recipe
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
Fry the bacon until crisp (see note below). Cut into small pieces.
Place the onion in a small bowl and cover with warm water. Let stand 10 minutes, then drain. This will soften the flavor of the raw onion a bit.
Meanwhile, separate the broccoli crowns from their thick stems. Remove the woodiest part of the stem, usually 1/2 inch from the bottom, and discard (or set aside for storage). Cut the remaining part of the stalk into bite-sized pieces. (If the stalk is tough, use a vegetable peeler to remove the outer layer, then chop it — watch our video to see how we do this.) Next, break the florets off the Remove the broccoli crown and divide into bite-size. Rinse broccoli, then pat or drain dry.
Drain the red onion and mix with the broccoli, bacon, and cranberries in a large bowl.
In another bowl, combine mayonnaise, apple cider vinegar, mustard, 1/4 teaspoon fine sea salt, and a few peppercorns. Taste for seasoning, then adjust.
Pour two-thirds of the dressing over the broccoli and onion and mix well. If the salad seems dry, add a little more dressing. Let sit for at least 15 minutes before serving, or refrigerate (it should last for 2-3 days, but we’ve never been able to go without it that long).
Advice from Adam and Joanne
- Cooking Bacon – For this salad (and just about any other dish that calls for a few strips of bacon), we like to use our oven to cook the bacon. Cooking bacon is easy and results in crispy strips of bacon, perfect for this salad. Bake the bacon strips in a 400 degree F oven until crisp, 12 to 18 minutes.
- Double Dressing – Leftover dressing can be used as a spread, vegetable dip, or with grilled or roasted vegetables, chicken or meat.
- Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.
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Nutritional value per serving: calories 225 / protein 5g / carbohydrates 15g / fiber 3g / total sugar 8 grams / total fat 17g / Saturated Fatty Acids 3g / cholesterol 14mg
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Source : inspiredtaste.net