Introduction
Broccoli Salad is a refreshing, crowd-pleasing side dish, perfect for summer picnics, holiday potlucks, or family dinners. Its crisp broccoli, creamy-tangy dressing, smoky bacon, and sharp cheddar create a delightful balance of textures and flavors. Served in a white ceramic bowl, garnished with fresh parsley or extra bacon bits, this Broccoli Salad offers a vibrant, inviting aesthetic. This recipe delivers a classic Broccoli Salad, adaptable for dietary preferences, best served chilled for a crisp, satisfying experience.
Ingredients
For the Broccoli Salad:
- 5 cups broccoli florets (about 2 medium heads), chopped into bite-sized pieces
- 6 slices of bacon, cooked and crumbled
- 1/2 cup red onion, finely diced
- 1/2 cup shredded cheddar cheese
- 1/3 cup dried cranberries or raisins
- 1/3 cup sunflower seeds or slivered almonds
For the Dressing:
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp granulated sugar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Serving:
- Optional: Chopped fresh parsley, extra bacon bits
- Suggested Accompaniments: Grilled chicken, sandwiches, baked beans
- Suggested Pairings: Iced tea, lemonade
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large mixing bowl, whisk, skillet for bacon
Step-by-Step Process
- Cook Bacon: In a skillet over medium heat, cook bacon until crispy, 5-7 minutes. Drain on paper towels, crumble, and set aside.
- Prep Broccoli: Wash and chop broccoli into bite-sized florets. Pat dry to ensure the dressing adheres well.
- Make Dressing: In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, salt, and pepper until smooth.
- Assemble Salad: In a large mixing bowl, combine broccoli, crumbled bacon, red onion, cheddar cheese, cranberries or raisins, and sunflower seeds or almonds. Pour dressing over ingredients; toss gently to coat evenly.
- Chill: Cover and refrigerate for 30 minutes to 1 hour to let flavors meld.
- Serve: Transfer salad to a white ceramic bowl. Garnish with parsley or extra bacon bits. Serve chilled with grilled chicken, sandwiches, baked beans, iced tea, or lemonade.
Tips for Better Broccoli Salad
- Chop broccoli into small, uniform pieces for even texture and easier eating.
- Cook bacon until crispy for the best flavor; drain well to reduce greasiness.
- Pat broccoli dry to prevent watery dressing.
- Adjust sugar in dressing for desired sweetness; taste before tossing.
- Chill salad for at least 30 minutes to enhance flavor melding.
- Add dressing gradually to avoid oversaturation; reserve extra for serving.
- Toast nuts or seeds lightly for a deeper flavor if desired.
- Enhance aesthetic: Serve in a white ceramic bowl, sprinkle with parsley or bacon for a vibrant look.
Variations and Customization
- Vegetarian Broccoli Salad: Omit bacon, add 1/2 cup diced bell peppers or extra nuts for texture.
- Vegan Broccoli Salad: Use vegan mayonnaise and sour cream, omit bacon and cheese, and add 1/4 cup chickpeas or vegan bacon bits.
- Gluten-Free Broccoli Salad: Naturally gluten-free; ensure all ingredients (e.g., mayonnaise) are gluten-free.
- Low-Sugar Broccoli Salad: Reduce sugar to 1 tbsp or use a sugar substitute.
- Nut-Free Broccoli Salad: Omit sunflower seeds or almonds, add 1/3 cup diced cucumber or pumpkin seeds.
- Creamy Greek Broccoli Salad: Replace sour cream with Greek yogurt, and add 1 tsp lemon juice.
- Spicy Broccoli Salad: Add 1/4 tsp red pepper flakes or 1 tbsp diced jalapeño to dressing.
- Low-Fat Broccoli Salad: Use light mayonnaise and sour cream, reduce cheese to 1/4 cup.
Storage and Serving Tips
- Store in an airtight container in the fridge for 3 days; stir before serving.
- Do not freeze; broccoli will become soggy.
- Serve chilled for the best texture; room-temperature salad may soften.
- Use leftovers as a sandwich filling or over greens for a light meal.
- Don’t leave at room temperature for over 2 hours.
- Pair with hearty mains, like grilled meats, to balance freshness.
- Presented in a white ceramic bowl with garnishes for an inviting charm.
Nutritional Information
Based on 6 servings (1 cup each):
- Calories: 320 kcal
- Total Fat: 24g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 480mg
- Total Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugars: 12g
- Protein: 8g
- Vitamin A: 15% Daily Value
- Vitamin C: 90% Daily Value
- Calcium: 12% Daily Value
- Iron: 8% Daily Value
Note: Values vary by brand. These are high in vitamin C and moderate in fat; try low-fat or vegan versions. Serve with protein for balance.
Conclusion
This Broccoli Salad recipe offers a crunchy, tangy side dish perfect for any occasion. It transforms simple ingredients into a refreshing classic. Its easy preparation and vibrant presentation make it a favorite. The crisp broccoli and creamy dressing, with charming garnishes, delight every time. It’s sure to be a cherished recipe, loved for its satisfying appeal.
Broccoli Salad Recipe: Crunchy and Tangy
Crunchy Broccoli Salad with creamy dressing.
Ingredients
- Broccoli Salad:
- 5 cups broccoli florets chopped
- 6 slices of bacon cooked, crumbled
- ½ cup red onion diced
- ½ cup shredded cheddar cheese
- â…“ cup dried cranberries or raisins
- â…“ cup sunflower seeds or almonds
- Dressing:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 2 tbsp sugar
- ½ tsp salt
- ¼ tsp pepper
- Optional: Parsley extra bacon bits
- Suggested Pairings: Grilled chicken iced tea
Instructions
- Cook bacon until crispy, crumble.
- Chop broccoli, pat dry.
- Whisk mayonnaise, sour cream, vinegar, sugar, salt, and pepper.
- Combine broccoli, bacon, onion, cheese, cranberries, and seeds; toss with dressing.
- Chill for 30 minutes; garnish with parsley. Serve with chicken and tea.
Notes
- Chop broccoli evenly for texture.
- Store in the fridge for 3 days; don’t freeze.
- Try a vegetarian variation.
- Pair with sandwiches.
