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Broccoli Salad
Recipe

11 INGREDIENTS • 10 STEPS • 25MINS

Broccoli Salad

5
6 ratings
Dopamine triggering goodness. Bacon, cranberries, red onion, creamy dressing, and of course – crunchy, vitamin K-rich broccoli.
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Fork vs Spoon
I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.
http://forkvsspoon.com
Dopamine triggering goodness. Bacon, cranberries, red onion, creamy dressing, and of course – crunchy, vitamin K-rich broccoli.
25MINS
Total Time
$1.44
Cost Per Serving
Ingredients
Servings
6
US / Metric
Broccoli
2 heads
Bacon
8 oz
Dried Cranberries
2/3 cup
Dried Cranberries
Walnut
1/2 cup
Walnut
or Pecans or Almonds
Red Onion
1/2
Small Red Onion
Salt
to taste
Buttermilk
1/2 cup
Mayonnaise
1/3 cup
Mayonnaise
Nutrition Per Serving
VIEW ALL
Calories
401
Fat
31.8 g
Protein
9.9 g
Carbs
22.4 g
Add to plan
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Broccoli Salad
Save
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Fork vs Spoon
I believe with each cookie and brownie I bake that there is an even amount of butter and sugar mixed in as there is love.
http://forkvsspoon.com
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Dice the Red Onion (1/2). Remove the stems from the Broccoli (2 heads) and chop the florets into bite-sized pieces.
step 3
Place a large skillet over medium heat and cook Bacon (8 oz) until brown and crispy.
step 4
Spread Walnut (1/2 cup) evenly on a baking sheet. Place in preheated oven for about 5-8 minutes until fragrant. Keep a close eye on them so they don't burn.
step 5
Remove the walnuts from the oven and let cool, then roughly chop and set aside.
step 6
Place cooked bacon on a paper towel-lined plate. Let cool and then roughly chop.
step 6 Place cooked bacon on a paper towel-lined plate. Let cool and then roughly chop.
step 7
In a large bowl, combine bite-sized broccoli florets, bacon, Dried Cranberries (2/3 cup), roasted walnuts, and diced red onion. Toss to combine. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 7 In a large bowl, combine bite-sized broccoli florets, bacon, Dried Cranberries (2/3 cup), roasted walnuts, and diced red onion. Toss to combine. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 8
In a large measuring cup or bowl, combine the Buttermilk (1/2 cup), Mayonnaise (1/3 cup), Apple Cider Vinegar (2 Tbsp), Granulated Sugar (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Whisk to combine. If you want a thicker dressing, add more mayonnaise. Taste to see if the dressing needs more sugar and/or red onion.
step 8 In a large measuring cup or bowl, combine the Buttermilk (1/2 cup), Mayonnaise (1/3 cup), Apple Cider Vinegar (2 Tbsp), Granulated Sugar (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Whisk to combine. If you want a thicker dressing, add more mayonnaise. Taste to see if the dressing needs more sugar and/or red onion.
step 9
Pour over salad and toss to combine. Taste and add Salt (to taste) and Ground Black Pepper (to taste) if needed.
step 9 Pour over salad and toss to combine. Taste and add Salt (to taste) and Ground Black Pepper (to taste) if needed.
step 10
Place in refrigerator to chill. Serve cold.
step 10 Place in refrigerator to chill. Serve cold.
Tags
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4th of July
Budget-Friendly
Gluten-Free
Brunch
Shellfish-Free
Game Day
Salad
Side Dish
Summer
Vegetables
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