Soups & Salads · American

Broccoli Salad

Name: Broccoli Salad
Total time: 30 min
Yield: 6
Ingredients: 6 cup broccoli (2 heads, florets cut small, stems diced); 6 slice bacon (cooked crisp, chopped); 1 unit onion (red, minced); ⅔ cup dried cranberries; 1 cup cheddar (small cubes or shreds); ½ cup almonds (sliced, toasted); ¾ cup mayonnaise; 2 tbsp vinegar (cider); 2 tbsp honey; ½ tsp salt; ¼ tsp black pepper

11 ingredients · 30 minutes · 6 servings

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454kcal14.6g protein38.2g fat15.9g carbs~$1.36/ serving*

No alcohol

Contains: dairy, egg, tree nut · May contain: soy

Ingredients

Servings:

6 cup	broccoli (2 heads, florets cut small, stems diced)
6 slice	bacon (cooked crisp, chopped)
1 unit	onion (red, minced)
⅔ cup	dried cranberries
1 cup	cheddar (small cubes or shreds)
½ cup	almonds (sliced, toasted)
¾ cup	mayonnaise
2 tbsp	vinegar (cider)
2 tbsp	honey
½ tsp	salt
¼ tsp	black pepper

Method

chop8 min
florets to thumbnail size, stems peeled and diced
smaller than instinct suggests — raw broccoli's whole salad viability depends on piece size, and the peeled diced stems go in too, sweeter than the florets as this catalog keeps insisting
whisk2 min
dressing: mayo + vinegar + honey + salt + pepper
the sweet-tangy balance the dish is named for — tasted against a floret, because raw broccoli mutes dressing the way cold pasta does
fold3 min
everything except half the bacon and almonds
broccoli + onion + cranberries + cheddar through the dressing, with half the crunch held back — then at least an hour cold, better overnight: the marinating window where the dressing takes the raw edge off the florets is the salad's secret schedule
top2 min
reserved bacon + almonds at serving
the held-back crunch scattered on at the table, still crisp against the softened salad — the two-stage crunch deployment that every layered-texture dish in this catalog keeps rediscovering