Broccoli Salad Recipe with Bacon
This easy broccoli salad is honestly the best recipe you will find for this classic side dish! Made with bacon and cranberries, the creamy salad is perfect for Thanksgiving and Christmas. Step-by-step photos can be seen below the recipe card.
Servings: 8 people
Ingredients
- 24 ounces broccoli florets (about 5 cups)
- ½ cup dried cranberries
- ½ cup bacon crumbles or 8 strips bacon, cooked and crumbled
- 1 red onion diced
- ½ cup toasted sunflower kernels
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Place the broccoli, cranberries, bacon, onion, and sunflower kernels in a large bowl.24 ounces broccoli florets, ½ cup dried cranberries, ½ cup bacon crumbles, 1 red onion, ½ cup toasted sunflower kernels
- In a medium bowl, whisk together the mayo, vinegar, sugar, salt, and pepper.1 cup mayonnaise, 2 tablespoons apple cider vinegar, 3 tablespoons granulated sugar, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Pour mayo mixture over broccoli and use a mixing spoon to toss/fully coating the broccoli.
- Serve immediately or store in the fridge until ready to serve.
Video
Notes
- Wash the broccoli and ensure that it is dried thoroughly.
- I don't blanch my broccoli, but you can if you like. Bring a pot of salted water to a boil and cook for 60 seconds. Drain and rinse in cold water, then pat dry before adding to the salad.
- To reduce the bite in the onions, soak the cut pieces in ice water for 10 minutes.
- To reduce the calorie and fat content, you can use a low or nonfat mayonnaise.
Nutrition
Calories: 349kcal | Carbohydrates: 20g | Protein: 7g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 474mg | Potassium: 384mg | Fiber: 4g | Sugar: 12g | Vitamin A: 548IU | Vitamin C: 77mg | Calcium: 52mg | Iron: 1mg