Fresh broccoli salad with colorful vegetables and dressing

Broccoli Salad

BySavannah Brooks
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Why Make This Recipe

Broccoli salad is a fresh and crunchy dish that is perfect for gatherings or as a side dish for dinner. It combines tasty ingredients that are not only delicious but also provide a range of flavors and textures. This salad is a great way to enjoy the health benefits of broccoli while adding a bit of a twist with bacon and creamy dressing.

How to Make Broccoli Salad

Ingredients

  • Fresh broccoli
  • Smoked bacon
  • Red onion
  • Sliced almonds
  • Mayonnaise
  • Sugar
  • Vinegar

Directions

  1. Cook the smoked bacon until crispy and chop it into pieces.
  2. In a large bowl, combine fresh broccoli, red onion, and sliced almonds.
  3. In a separate bowl, mix mayonnaise, sugar, and vinegar to create the dressing.
  4. Pour the dressing over the broccoli mixture and toss until well combined.
  5. Add the crispy bacon and gently mix.
  6. Chill in the refrigerator for at least 30 minutes before serving.

How to Serve Broccoli Salad

Broccoli salad can be served as a side dish or a light meal. It pairs well with grilled meats and sandwiches. Simply scoop it into bowls or serve it on a platter for guests to help themselves. It’s best served cold after chilling in the fridge.

How to Store Broccoli Salad

To store leftover broccoli salad, keep it in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. Be sure to keep it chilled until you are ready to serve it again.

Tips to Make Broccoli Salad

  • Make sure to cut the broccoli into bite-sized pieces for easy eating.
  • Use thick-cut bacon for extra flavor and texture.
  • For a lighter version, you can substitute Greek yogurt for mayonnaise.
  • Adjust the amount of sugar in the dressing based on your taste preference.

Variation

For a different twist, you can add in some dried cranberries or grapes for a bit of sweetness. You can also try adding shredded cheese such as cheddar for an extra cheesy flavor.

FAQs

1. Can I use frozen broccoli for this salad?
Yes, you can use frozen broccoli, but make sure to thaw and drain it well before mixing.

2. Is this salad suitable for meal prep?
Yes, broccoli salad can be made in advance and stored in the fridge. It actually tastes better after the flavors have melded for a day.

3. Can I leave out the bacon?
Absolutely! You can leave out the bacon for a vegetarian option or substitute it with a plant-based alternative.

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Broccoli Salad

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Vegetarian (without bacon)
Print Recipe

Description

A fresh and crunchy broccoli salad with bacon, almonds, and a creamy dressing, perfect for gatherings or as a side dish.

Ingredients

  • 2 cups fresh broccoli, cut into bite-sized pieces
  • 4 slices smoked bacon, cooked and chopped
  • 1/2 red onion, diced
  • 1/2 cup sliced almonds
  • 1 cup mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon vinegar

Instructions

  1. Cook the smoked bacon until crispy and chop it into pieces.
  2. In a large bowl, combine fresh broccoli, red onion, and sliced almonds.
  3. In a separate bowl, mix mayonnaise, sugar, and vinegar to create the dressing.
  4. Pour the dressing over the broccoli mixture and toss until well combined.
  5. Add the crispy bacon and gently mix.
  6. Chill in the refrigerator for at least 30 minutes before serving.

Notes

For a lighter version, you can substitute Greek yogurt for mayonnaise. Adjust the sugar in the dressing according to your taste preference.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Chilling
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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