Description
Zesty broccoli salad brings crisp California freshness to your table with bold, tangy flavors. Creamy dressing and crunchy bacon create a perfect harmony that will make you crave this irresistible side dish.
Ingredients
Scale
Vegetables:
- 1.33 pounds broccoli florets, finely chopped
- 1/3 cup chopped red onion
Proteins and Nuts:
- 8 slices crispy cooked bacon, chopped
- 1/3 cup sliced almonds
- 1/2 cup sweetened dried cranberries
Dressing:
- 1 cup mayonnaise
- 1.5 tablespoons sugar
- 3 tablespoons apple cider vinegar
- 1/4 teaspoon fresh ground black pepper
Instructions
- Craft a tangy dressing by whisking mayonnaise, sugar, apple cider vinegar, and freshly ground black pepper in a mixing bowl until smooth and well-integrated.
- Prepare the salad base by combining crisp broccoli florets, crumbled crispy bacon, thinly sliced red onion, sweet dried cranberries, and crunchy sliced almonds in a spacious mixing bowl.
- Drizzle the prepared dressing over the broccoli mixture, gently tossing to ensure every ingredient is evenly coated and distributed.
- Refrigerate the salad for at least 30 minutes to allow flavors to meld and develop, creating a harmonious and refreshing dish that can be served chilled as a perfect side or light meal.
Notes
- Swap mayo for Greek yogurt to create a lighter, protein-packed version that’s healthier and tangier.
- Roast broccoli briefly before mixing to enhance its nutty flavor and provide a slight crunch without losing nutritional value.
- For a vegetarian option, replace bacon with smoked tempeh or crispy chickpeas to maintain the smoky, salty element.
- Toast almonds beforehand to intensify their richness and add a deeper, more complex flavor profile to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: No cooking method
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 258
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg