
How I know this is THE best broccoli salad
Let me put it to you this way, I make the salad, set the bowl down and within minutes everyone has eaten the entire bowl of broccoli salad. A salad made of broccoli...the most hated, disrespected vegetable on the planet. My kids and my husband devoured it. When I bring it to a family party - I set it down and all of it is eaten. The proof is in the pudding. This broccoli salad is an all-time, cannot be beaten, family favourite. It's easy to make. It's vitamin and fibre packed. It is a win-win situation. What's so great about this salad? The crunch of the broccoli. The snap of the toasted nuts and seeds. The well-balanced dressing. The sweetness of the dried cranberries. And, the bacon.The Best Broccoli Salad with Bacon
4 cups of broccoli - broken down into little florets ¼ cup of toasted pumpkin seeds ¼ cup of toasted slivered almonds ½ cup of dried cranberries 3 strips of cooked bacon ½ cup of mayonnaise ¼ cup of sour cream 1 tablespoon of apple cider vinegar 1 teaspoon of honey ½ teaspoon of salt ¼ teaspoon of ground pepperBest Creamy Broccoli Salad with Bacon
A deliciously creamy broccoli salad with bacon recipe - everyone in the family will love.
Servings: 4 servings
Calories: 311kcal
Ingredients
- 4 cups of broccoli - broken down into little florets
- ¼ cup of toasted pumpkin seeds
- ¼ cup of toasted slivered almonds
- ½ cup of dried cranberries
- 3 strips of cooked bacon
- ½ cup of mayonnaise
- ¼ cup of sour cream
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of honey
- ½ teaspoon of salt
- ¼ teaspoon of ground pepper
Instructions
- Cover a baking sheet with foil and place a rack on top of the foil (if you don't have a rack, place the bacon directly on the foil) and place the bacon on the rack. Cook in a 350 oven for 15 minutes. Turn the bacon over and cook until it reaches the crispness you like - about another 10-15 minutes. The length of time it takes to cook will depend on the thickness of your bacon.
- While the bacon cooks, prepare the broccoli. Cut the tops of the broccoli off - pop the stems into a freezer bag and you can use them in a stir fry or in a soup recipe on another day. Use your hands to rip the broccoli tops into small florets. Be sure to thoroughly was the broccoli. Set it aside in a small bow.
- Toast the almonds and the pumpkin seeds in a small saute pan, over low heat. Toast them until they are lightly golden and the pumpkin seeds begin to "pop." Set them aside to cool.
- Now prepare the dressing in a large bowl. Whisk together the sour cream, mayonnaise, apple cider vinegar, honey, salt and pepper. Once the dressing is whisked together, dump in the broccoli.
- Stir the broccoli until it is all coated in the dressing. Toss in the seeds, nuts and cranberries - toss to coat. Finish by sprinkling over the bacon. Give one final toss and pour the salad into a serving bowl. The salad is best when it has had a chance to sit in the fridge for at least an hour.
Notes
Nutrition Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, Nutrition Info may vary.
Nutrition
Serving: 124g | Calories: 311kcal | Carbohydrates: 17.5g | Protein: 4.17g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 13g | Cholesterol: 23mg | Sodium: 570mg | Potassium: 197mg | Fiber: 2.5g | Sugar: 11.75g | Vitamin A: 1153IU | Vitamin C: 15.2mg | Calcium: 70mg | Iron: 1.1mg
Serving: 124g | Calories: 311kcal | Carbohydrates: 17.5g | Protein: 4.17g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 13g | Cholesterol: 23mg | Sodium: 570mg | Potassium: 197mg | Fiber: 2.5g | Sugar: 11.75g | Vitamin A: 1153IU | Vitamin C: 15.2mg | Calcium: 70mg | Iron: 1.1mg
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