Best Broccoli Salad Recipe
A family-friendly, easy broccoli salad recipe with crisp bacon, onions, sliced almonds, dried cranberries, and a lightly sweetened, easy four-ingredient dressing. This broccoli salad comes together in about 10-15 minutes and is perfect for potlucks, family reunions, and pool parties.
CourseSalad
CuisineSouthern
Keywordbroccoli salad recipe, how do you make broccoli salad, how to make broccoli salad, recipe for broccoli salad
Prep Time15minutes minutes
Servings8 servings
Calories283kcal
AuthorBeth Pierce
Ingredients
- 1 cup mayonnaise
- 1 1/2 tablespoons granulated sugar
- 3 tablespoons apple cider vinegar
- 1/4 teaspoon fresh ground black pepper
- 1 1/3 lbs broccoli florets finely chopped into bite-size pieces
- 8 slices crispy cooked bacon chopped
- 1/3 cup chopped red onion
- 1/2 cup sweetened dried cranberries
- 1/3 cup sliced almonds
Instructions
- Whisk together the mayonnaise, sugar, cider vinegar, and pepper in a small bowl.
- In a large bowl, combine the broccoli, bacon, onions, cranberries, and almonds. Drizzle the dressing over the top and toss to coat. Cover and chill for 1-2 hours before serving. Toss again right before serving.
Notes
- 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 unnecessary, 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 I prefer sticking with the florets for this recipe. Cut the florets into bite-size pieces.
Nutrition
Calories: 283kcal | Carbohydrates: 15g | Protein: 3g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 205mg | Potassium: 291mg | Fiber: 3g | Sugar: 10g | Vitamin A: 490IU | Vitamin C: 68mg | Calcium: 51mg | Iron: 1mg
