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.