Go Back

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
Servings 8 people

Equipment

  • 1 Deep Skillet For cooking bacon efficiently.
  • 1 Large Mixing Bowl For combining salad ingredients.
  • 1 Small Mixing Bowl For preparing the dressing.
  • 1 Whisk To ensure a smooth, emulsified dressing.
  • 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 bacon is rendered until crisp, then thoroughly drained to avoid greasiness. While the recipe calls for raw broccoli, a quick blanching in salted water followed by an ice bath can brighten its color and slightly soften its crunch, enhancing overall mouthfeel without overcooking. Consider toasting the almonds lightly before adding them for a deeper, nuttier flavor profile. If the red onion's pungency is too strong, finely dice and soak it in ice water for 10-15 minutes, then drain thoroughly, to mellow its bite. Adjust the sugar and vinegar in the dressing to achieve your preferred balance of sweet and tangy. Chilling the salad for at least an hour allows the flavors to meld beautifully.