Broccoli Salad
This is the broccoli salad I bring to every cookout, and the bowl always comes back empty. Crisp broccoli, sweet dried cranberries, and crunchy bacon come together in a creamy tangy dressing in about fifteen minutes. It only gets better as it sits, so it is my go to make ahead side.
Ingredients
- 8 ouncesbacon
- 5 cupsmall broccoli florets
- 1 cupmayonnaise
- 1 tbspcider vinegar
- 1/3 cupchopped onion
- 1/4 cupsugar
- 3/4 cupraisins
- 1/2 cupsunflower kernels
Instructions
- 1Step 1Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
- 2Step 2Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
- 3Step 3In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
- 4Step 4Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
Nutrition (per serving, estimated)
316calories
4gprotein
10servings
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