Broccoli Salad with Bacon (Print Version)
# Ingredients:
01 -
6 slices bacon
02 -
1 ½ pounds fresh broccoli, cut into bite-size pieces (8 cups)
03 -
½ cup finely chopped red onion
04 -
½ cup dried cranberries
05 -
½ cup roasted sunflower seeds
→ For the dressing
06 -
1 cup mayonnaise
07 -
2 tablespoons apple cider vinegar
08 -
2 tablespoons honey
09 -
2 teaspoons Dijon mustard
10 -
¼ teaspoon salt, or to taste
11 -
¼ teaspoon black pepper, or to taste
# Instructions:
01 -
Preheat oven to 400°F. Line a rimmed baking sheet with foil and fold the edges up slightly to contain the bacon grease. Lay bacon slices in a single layer on the foil. Bake for 12-20 minutes, until cooked to your preference. Transfer to a paper-towel-lined plate to absorb excess grease. Once cool, chop the bacon.
02 -
In a large bowl, combine the chopped broccoli, red onion, dried cranberries, and sunflower seeds.
03 -
In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
04 -
Pour the dressing over the salad and toss gently to combine. Add the chopped cooked bacon and stir gently.
05 -
Refrigerate the salad for 1-2 hours before serving to allow the flavors to develop.
# Notes:
01 -
You can substitute all or half of the mayonnaise with plain Greek yogurt for a healthier option.
02 -
To prepare ahead, store the salad and dressing in separate containers, then combine them 1-2 hours before serving.
03 -
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.