Looking for a mouthwatering salad that combines the crispness of fresh broccoli with the savory crunch of bacon? Look no further! Our Broccoli and Bacon Salad is not just a side dish; it’s a flavor-packed experience that will have your taste buds dancing with delight. Perfect for summer barbecues, holiday gatherings, or a quick weeknight dinner, this salad is both easy to prepare and incredibly satisfying. With just 25 minutes of your time, you can whip up a dish that’s sure to impress your family and friends. Ready to dive into this delicious recipe? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups broccoli florets
- 1/2 cup cooked bacon, crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup red onion, diced
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the broccoli. Wash the broccoli florets thoroughly under cold running water to remove any dirt or pesticides. Once clean, cut the florets into bite-sized pieces if they are too large.
- Bring a large pot of salted water to a boil. Once boiling, add the broccoli florets and blanch them for about 2-3 minutes until they are bright green and slightly tender but still crisp.
- After blanching, immediately transfer the broccoli to a bowl of ice water to halt the cooking process. This will help maintain their vibrant color and crisp texture. Let them sit in the ice water for about 5 minutes.
- While the broccoli is cooling, prepare the bacon. If you haven't done so already, cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Once cooked, remove the bacon from the skillet and place it on a paper towel to drain excess fat. Once cooled, crumble the bacon into small pieces.
- In a large mixing bowl, combine the cooled broccoli florets, crumbled bacon, shredded cheddar cheese, and diced red onion.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, salt, and pepper until well combined. Adjust the seasoning to taste, adding more salt or pepper if desired.
- Pour the dressing over the broccoli mixture and gently toss everything together until all the ingredients are evenly coated with the dressing.
- Once combined, cover the salad with plastic wrap or a lid and refrigerate for at least 10 minutes to allow the flavors to meld together. This step can also be done in advance if you prefer to serve the salad later.
- Before serving, give the salad a quick stir and taste one last time to adjust the seasoning if needed. Serve chilled or at room temperature, and enjoy your delicious Broccoli and Bacon Salad!
Tips
- Choose Fresh Broccoli: For the best flavor and texture, opt for fresh broccoli florets that are bright green and firm. Avoid any that have yellowing or wilting leaves.
- Blanching Technique: Blanching the broccoli not only enhances its color but also keeps it crisp. Be sure to plunge it into ice water immediately after boiling to stop the cooking process.
- Crispy Bacon: For the crispiest bacon, cook it slowly over medium heat and drain it on paper towels to remove excess grease. This step ensures your salad won’t become soggy.
- Customize Your Dressing: Feel free to tweak the dressing to your liking. You can add a dash of mustard for extra zing or swap out the mayonnaise for Greek yogurt for a lighter version.
- Chill Before Serving: Allowing the salad to chill in the refrigerator for at least 10 minutes lets the flavors meld beautifully, making each bite even more delicious.
- Add Extra Ingredients: Consider adding nuts for crunch or dried cranberries for a touch of sweetness. This will elevate your salad and add a delightful twist.
- Serve at Room Temperature: If you’re serving the salad at a gathering, it can be enjoyed chilled or at room temperature, making it a versatile addition to any meal. With these tips, you're all set to create a Broccoli and Bacon Salad that will have everyone coming back for seconds!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 5g
Protein: 8g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 30mg
