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Easy Creamy Broccoli Salad with Bacon

We love this straightforward broccoli salad recipe! Crunchy broccoli, bacon, and dried cranberries are tossed with creamy dressing made with mayonnaise, Dijon mustard and apple cider vinegar. Jump to the Broccoli Salad Recipe

Broccoli Salad with Bacon and Cranberries

More Broccoli Recipes: If you’re keen on uncooked broccoli dishes, strive our broccoli slaw with sunflower seeds and dried fruit or for one thing warming, strive our broccoli cheddar soup!

Making broccoli salad

Crisp uncooked broccoli is tossed with bacon, dried cranberries, purple onion and a zesty dressing made with mayonnaise, Dijon mustard and apple cider vinegar. It’s fast to make, easy, and outrageously scrumptious!

This recipe began with a faint reminiscence of one thing my Mom would make after I was a toddler. Raw broccoli, a frivolously sweetened mayo-based dressing, bacon, and cheese.  I wasn’t the most important fan of greens as a toddler, however I do keep in mind loving her broccoli salad.

Broccoli Salad with Bacon and a Creamy Dressing

Here’s our model with broccoli, purple onion, mayonnaise (as a substitute of a sweetened model, ours is doctored up with zesty mustard), bacon and as a substitute of cheese, we throw in a handful of dried cranberries. Not that cheese can be a foul concept!

Adding bacon to the broccoli

I really like the salty crunch of bacon on this salad. We bake our bacon — it’s hands-off, takes round quarter-hour and, in case you use a foil-lined pan, is much less messy than making it on the stovetop. If you might be meat-free, strive some salty almonds as a substitute.

Don’t Throw Away Broccoli Stems

When I first began cooking for myself, every time it got here to chopping up broccoli, I’d slam my knife down just under the crown and throw away the stem. Thankfully somebody, someplace down the road set me straight. Broccoli stems are wonderful — particularly on this salad.

We save and roast broccoli stems on a regular basis. Take a glance at our favourite oven roasted greens recipe that features broccoli stems! We additionally speak all about them in our final information for roasting broccoli.

How to cut broccoli stems

The finish of the stem — let’s say about half-an-inch from the underside might be going to be too hardy and woody. Cut that off and discard, you gained’t be needing that for the salad.

The remainder of the stem is usable. Depending on how hardy the stem is, it is perhaps a good suggestion to run a vegetable peeler up and down the stem to take away the outer (typically robust) layer. Then, chop into small items.

More broccoli recipes

Recipe up to date, initially posted February 2015. Since posting this in 2015, now we have tweaked the recipe to be extra clear. – Adam and Joanne

Easy Creamy Broccoli Salad with Bacon

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In this easy broccoli salad recipe, we toss broccoli with bacon, dried cranberries, purple onion, and a tangy dressing made with mayonnaise, Dijon mustard, and apple cider vinegar. For the bacon, we advocate baking it as a substitute of cooking it on the stovetop — it’s extra hands-off that approach. See our article sharing the way to prepare dinner bacon for ideas.

Vegan Broccoli Salad: Transform this right into a vegan-friendly salad by substituting the bacon with 1/2 to three/4 cup roasted and salted sunflower seeds and utilizing vegan mayonnaise. Here’s our recipe for vegan mayo.

Makes roughly 6 servings

Watch Us Make the Recipe

You Will Need

4 slices thick-cut bacon

1/4 of a medium onion, finely chopped (about 1/3 cup)

1 pound broccoli (1 medium bunch)

1/2 cup dried cranberries

1/2 cup mayonnaise, strive our do-it-yourself mayonnaise recipe

1 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

Salt and recent floor black pepper

Directions

    Cook the bacon till crisp (see word under). Chop into small items.

    Add onion to a small bowl and canopy with heat water. Leave for 10 minutes, then drain. This tones the uncooked onion taste a bit of.

    Meanwhile, separate the broccoli crowns from their thick stem. Remove the woodiest a part of the stem — often 1/2-inch from the underside — and discard (or save for inventory). Chop the remaining portion of the stem into bite-size chunks. (If the stem is hardy, use a vegetable peeler to take away the outer layer after which chop–see our video to observe us do that.). Next, snap the florets from the broccoli crown and pull them aside in order that they’re bite-size. Rinse broccoli, after which pat or spin dry.

    Drain the purple onion and toss with the broccoli, bacon, and cranberries in a big bowl.

    In a separate bowl, stir the mayonnaise, cider vinegar, mustard, 1/4 teaspoon of positive sea salt, and some grinds of pepper collectively. Taste for seasoning, then alter.

    Pour two-thirds of the dressing over the broccoli and onion and blend nicely. If the salad appears dry, add a bit of extra of the dressing. Let stand a minimum of quarter-hour earlier than serving or hold refrigerated (it ought to final two to a few days, however now we have by no means been in a position to hold our palms off it for that lengthy).

Adam and Joanne’s Tips

  • Cooking Bacon: For this salad (and virtually all different dishes that want just a few slices of bacon), we prefer to use our oven to prepare dinner the bacon. Baking bacon is hands-off and ends in crisp bacon slices, excellent for this salad. Bake bacon slices in a 400 diploma F oven till crisp, 12 to 18 minutes.
  • Make Double the Dressing: Leftover dressing can be utilized as an expansion for sandwiches, dip for greens, or served with grilled or roasted greens, rooster or meats.
  • Nutrition information: The diet information supplied under are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 225 / Protein 5 g / Carbohydrate 15 g / Dietary Fiber 3 g / Total Sugars 8 g / Total Fat 17 g / Saturated Fat 3 g / Cholesterol 14 mg

AUTHOR: Adam and Joanne Gallagher

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