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Broccoli Salad

This homemade broccoli salad uses a tasty combination of fresh broccoli, cranberries, nuts, and bacon tossed in a tangy creamy dressing. You might want to double this recipe for a party or potluck — it goes quick!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 564.5 kcal

Equipment

  • 1 Large Skillet For cooking bacon until crispy
  • 1 Large Mixing Bowl For combining salad ingredients
  • 1 Small Mixing Bowl For preparing the dressing
  • 1 Whisk For blending dressing ingredients smoothly
  • 1 Chef's Knife and Cutting Board For preparing broccoli and onion

Ingredients
  

Main

  • ½ pound bacon
  • 2 heads fresh broccoli cut into bite-sized pieces
  • 1 small red onion sliced into bite-sized pieces
  • ¾ cup raisins
  • ¾ cup sliced almonds
  • 1 cup mayonnaise
  • ½ cup white sugar
  • 2 tablespoons white wine vinegar

Instructions
 

  • Gather all ingredients. Morgan Glaze / Food Styling: Sally McKay / Prop Styling: Abby Armstrong 
  • Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble. Morgan Glaze / Food Styling: Sally McKay / Prop Styling: Abby Armstrong 
  • Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well. Morgan Glaze / Food Styling: Sally McKay / Prop Styling: Abby Armstrong 
  • To prepare the dressing: Mix mayonnaise, sugar, and vinegar together until smooth. Morgan Glaze / Food Styling: Sally McKay / Prop Styling: Abby Armstrong 
  • Stir into the salad. Morgan Glaze / Food Styling: Sally McKay / Prop Styling: Abby Armstrong 
  • Let chill before serving, if desired. Morgan Glaze / Food Styling: Sally McKay / Prop Styling: Abby Armstrong 

Notes

For optimal flavor and texture, ensure your bacon is cooked to a crisp consistency before crumbling; this adds a crucial textural contrast to the salad. When preparing the broccoli, cut florets into truly bite-sized pieces for easier eating and better dressing adherence. The red onion contributes a sharp bite; if a milder flavor is preferred, soak the sliced onion in ice water for about 15 minutes and drain thoroughly before adding to the salad. Chilling is paramount for this dish; it allows the flavors to fully meld and the dressing to thicken slightly, enhancing the overall experience. Consider blanching the broccoli briefly (1-2 minutes) and shocking in ice water for a brighter color and slightly more tender bite, though raw is traditional.