Imagine a salad that perfectly balances crisp, fresh broccoli with savory bacon, sweet raisins, and a tangy dressing – that’s exactly what this Broccoli Salad delivers! Perfect for summer picnics, potlucks, or as a delightful side dish, this recipe combines multiple textures and flavors that will have everyone coming back for seconds.
Ingredients
US Measurements
- 1/2 pound bacon, cooked and crumbled
- 8 cups fresh broccoli florets
- 1/2 red onion, finely chopped
- 1 cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup white sugar
- 3 tablespoons white vinegar
- 3/4 cup chopped almonds
- 4 ounces shredded cheddar cheese
- 3/4 cup raisins or dried cranberries
Metric Measurements
- 226 grams bacon, cooked and crumbled
- 1.2 kilograms fresh broccoli florets
- 1/2 red onion, finely chopped
- 240 ml mayonnaise
- 5 grams salt
- 5 grams black pepper
- 100 grams white sugar
- 45 ml white vinegar
- 90 grams chopped almonds
- 113 grams shredded cheddar cheese
- 105 grams raisins or dried cranberries
Step-by-Step Instructions
- Cook the bacon until crisp, then crumble into small pieces.
- Wash and chop the broccoli into bite-sized florets.
- Finely dice the red onion.
- In a large mixing bowl, combine crumbled bacon, broccoli florets, and chopped red onion.
- In a separate small bowl, whisk together mayonnaise, salt, pepper, sugar, and vinegar to create the dressing.
- Pour the dressing over the broccoli mixture and mix thoroughly to ensure even coating.
- Gently fold in chopped almonds, shredded cheddar cheese, and raisins or dried cranberries.
- Cover and refrigerate for at least one hour to allow flavors to meld.
- Stir gently before serving and enjoy chilled.
Nutritional Information
Per Serving (approximately 1 cup):
- Calories: 320
- Total Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Protein: 10g
- Fiber: 3g
- Sugar: 16g
- Sodium: 420mg
Cooking Tips and Tricks
- For maximum crunch, add nuts just before serving
- Use raw broccoli for the best texture and nutritional value
- Adjust sweetness by reducing sugar if desired
- For a lighter version, substitute Greek yogurt for half the mayonnaise
Recipe Variations and Substitutions
- Swap bacon for turkey bacon or tempeh for a vegetarian option
- Use sunflower seeds instead of almonds
- Replace cheddar with goat cheese or nutritional yeast
- Substitute white vinegar with apple cider vinegar for a different flavor profile
Frequently Asked Questions
Q: Can I make this salad ahead of time? A: Yes, you can prepare this salad up to 24 hours in advance. Just add nuts and cheese just before serving to maintain crispness.
Q: How long will this salad stay fresh? A: When stored in an airtight container in the refrigerator, it will keep for 3-4 days.
Q: Can I use frozen broccoli? A: Fresh broccoli is recommended, but thawed and well-drained frozen broccoli can work in a pinch.
Q: Is this salad gluten-free? A: Most ingredients are gluten-free, but always check individual ingredient labels.
Q: Can I make this salad vegan? A: Use vegan mayonnaise, plant-based bacon alternatives, and nutritional yeast instead of cheese.
Storage and Make-Ahead Tips
- Store in a sealed container in the refrigerator
- Best consumed within 3-4 days
- Keep nuts and cheese separate until serving to maintain texture
- Do not freeze, as mayonnaise-based dressings separate when thawed
Enjoy this delightful Broccoli Salad that’s sure to be a hit at your next gathering!