Ya, ya, ya...we've heard it all before...the BEST this and the BEST that. I know. I'm a skeptic too. How do I know this is the best broccoli salad recipe? How is it even possible to know what the best salad recipes are?
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 pepper
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.
Best Creamy Broccoli Salad with Bacon
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
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