Best Broccoli SaladA family-friendly broccoli salad packed with crisp bacon, red onions, almonds, and sweet dried cranberries—all tossed in a creamy, lightly sweetened four-ingredient dressing. Quick to prepare and always a hit at potlucks, cookouts, and summer gatherings.
Prep Time: 15 minutes
Chill Time: 1–2 hours
Total Time: 15 minutes (plus chilling)
Servings: 8
Calories: 283 kcal
Ingredients
For the dressing:
• 1 cup mayonnaise
• 1½ tablespoons granulated sugar
• 3 tablespoons apple cider vinegar
• ¼ teaspoon freshly ground black pepper
For the salad:
• 1⅓ lbs broccoli florets, finely chopped into bite-size pieces
• 8 slices crispy cooked bacon, chopped
• ⅓ cup chopped red onion
• ½ cup sweetened dried cranberries
• ⅓ cup sliced almonds
Instructions
- Make the dressing:
In a small bowl, whisk together the mayonnaise, sugar, cider vinegar, and black pepper until smooth. - Assemble the salad:
In a large bowl, combine the broccoli, bacon, red onion, cranberries, and almonds. Pour the dressing over the top and toss until everything is well coated. - Chill and serve:
Cover the salad and refrigerate for 1–2 hours to allow the flavors to meld. Toss again just before serving.
Notes
- For best flavor and texture, chill the salad for at least 1 hour before serving.
- The raw broccoli gives a crunchy bite, but you can blanch it for 1–2 minutes if you prefer a more tender texture. Cool immediately under cold water and pat dry.
- Stick with florets for this recipe—they’re the most tender and absorb dressing best.
- This salad is make-ahead friendly and stays crisp for 1–2 days in the fridge.
Nutrition (per serving)
Calories: 283
Carbs: 15g
Fiber: 3g
Sugar: 10g
Protein: 3g
Fat: 24g
Saturated Fat: 4g
Polyunsaturated Fat: 13g
Monounsaturated Fat: 6g
Trans Fat: 0.1g
Cholesterol: 13mg
Sodium: 205mg
Potassium: 291mg
Vitamin A: 490 IU
Vitamin C: 68mg
Calcium: 51mg
Iron: 1mg
Best Broccoli Salad
- Prep Time: 15 minutes
- Cook Time: 1–2 hours
- Total Time: 15 minutes (plus chilling)
- Yield: Servings: 8
Description
Best Broccoli SaladA family-friendly broccoli salad packed with crisp bacon, red onions, almonds, and sweet dried cranberries—all tossed in a creamy, lightly sweetened four-ingredient dressing. Quick to prepare and always a hit at potlucks, cookouts, and summer gatherings.
Ingredients
For the dressing:
• 1 cup mayonnaise
• 1½ tablespoons granulated sugar
• 3 tablespoons apple cider vinegar
• ¼ teaspoon freshly ground black pepper
For the salad:
• 1⅓ lbs broccoli florets, finely chopped into bite-size pieces
• 8 slices crispy cooked bacon, chopped
• ⅓ cup chopped red onion
• ½ cup sweetened dried cranberries
• ⅓ cup sliced almonds
Instructions
-
Make the dressing:
In a small bowl, whisk together the mayonnaise, sugar, cider vinegar, and black pepper until smooth. -
Assemble the salad:
In a large bowl, combine the broccoli, bacon, red onion, cranberries, and almonds. Pour the dressing over the top and toss until everything is well coated.
-
Chill and serve:
Cover the salad and refrigerate for 1–2 hours to allow the flavors to meld. Toss again just before serving.
Notes
-
For best flavor and texture, chill the salad for at least 1 hour before serving.
-
The raw broccoli gives a crunchy bite, but you can blanch it for 1–2 minutes if you prefer a more tender texture. Cool immediately under cold water and pat dry.
-
Stick with florets for this recipe—they’re the most tender and absorb dressing best.
-
This salad is make-ahead friendly and stays crisp for 1–2 days in the fridge.