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–+ servings

Crisp and Creamy Broccoli Salad

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A delightful and crowd-pleasing broccoli salad with crunchy vegetables and a creamy dressing, perfect for potlucks and weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 4 cups Fresh broccoli, chopped Choose firm, dark-green crowns.
  • 6-8 slices Smoked bacon, cooked and crumbled Thick-cut works well.
  • 1 small Sweet red onion, thinly sliced Milder than yellow onion.
  • 1/2 cup Sliced almonds Toast lightly for extra flavor.
Dressing Ingredients
  • 1 cup Mayonnaise Use full-fat mayo for creaminess or swap with Greek yogurt.
  • 2 tablespoons Sugar Balances the vinegar; honey is a fine substitute.
  • 2 tablespoons Vinegar Apple cider vinegar or white vinegar work well.
  • Salt and pepper To taste.

Method
 

Preparation
  1. In a large bowl, whisk together the mayonnaise, sugar, vinegar, a pinch of salt, and a few grinds of black pepper until smooth.
  2. Chop the broccoli into bite-sized florets. Thinly slice the sweet red onion.
  3. Cook the bacon until crisp, then drain and crumble.
Combine and Chill
  1. Add the broccoli, crumbled bacon, sliced red onion, and sliced almonds to the bowl with the dressing.
  2. Toss until everything is evenly coated and chill in the refrigerator for at least 30 minutes.
  3. Before serving, give it a quick stir and adjust seasoning if needed.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 10gProtein: 5gFat: 18gSaturated Fat: 3gSodium: 400mgFiber: 2gSugar: 5g

Notes

Store leftovers in an airtight container for up to 3 days. Do not freeze, as mayonnaise and fresh broccoli don’t freeze well. To refresh softened salad, stir in a handful of raw broccoli or extra mayonnaise/yogurt before serving.
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