Broccoli Salad
This crunchy, creamy Broccoli Salad is a comforting dish featuring bright green broccoli, smoky bacon, and a sweet-tangy dressing, perfect for spring gatherings or as a holiday side.
Ingredients
Main Ingredients
- 4 cups fresh broccoli, chopped (florets and tender stems) Use firm, bright-green broccoli crowns for best texture.
- 6-8 slices smoked bacon, cooked and crumbled Bacon can be baked for less mess and consistent texture.
- 1/4-1/2 cup red onion, finely diced Adjust the amount to taste. Soak in cold water to mellow flavor if desired.
- ½ cup sliced almonds, toasted Toast for extra crunch if preferred.
Dressing Ingredients
- 1 cup mayonnaise Use full-fat for best flavor or substitute half with Greek yogurt.
- 2 tablespoons sugar Adjust to taste; honey or maple can work as alternatives.
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt Plus more to taste.
- ¼ teaspoon pepper, freshly ground
Instructions
Preparation
- Chop fresh broccoli into bite-size florets and include the tender stem pieces cut into thin coins.
- In a large bowl, combine the chopped broccoli, cooked and crumbled bacon, diced red onion, and sliced almonds.
- Tip: Soak the diced red onion in cold water for 10 minutes, then drain to mellow the flavor.
Make the Dressing
- In a separate bowl, whisk together mayonnaise, sugar, apple cider vinegar, salt, and pepper.
- Tip: Adjust vinegar and sugar to taste. For lighter dressing, substitute half the mayo with Greek yogurt.
Combine and Chill
- Pour the dressing over the broccoli mixture and toss until well coated.
- Tip: Use tongs to toss gently, and reserve a small handful of almonds for topping before serving.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container for 3–4 days. For larger gatherings, you can double the ingredients.