Description
This Creamy Broccoli Salad is a vibrant, crunchy dish featuring fresh broccoli florets, crispy bacon, dried cranberries, and a tangy homemade dressing made with mayonnaise, apple cider vinegar, and Dijon mustard. It’s perfect as a refreshing side for any meal and comes together quickly in just 25 minutes.
Ingredients
Scale
Salad
- 1 pound broccoli (1 medium bunch), chopped into small florets
- 4 slices thick-cut bacon
- ¼ medium onion, finely chopped (about ⅓ cup)
- ½ cup dried cranberries
Dressing
- ½ cup mayonnaise (homemade or store-bought)
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the bacon: In a skillet over medium heat, cook the bacon slices until they turn crispy and golden brown. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Allow to cool slightly, then chop or crumble the bacon into small pieces.
- Prepare the dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, salt, and freshly ground black pepper until smooth and well combined.
- Assemble the salad: In a large bowl, combine the chopped broccoli florets, finely chopped onion, dried cranberries, and the cooked bacon pieces. Pour the prepared dressing over the salad ingredients. Toss gently but thoroughly to ensure everything is evenly coated with the creamy dressing.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve the salad cold or at room temperature for best taste and texture.
Notes
- For a healthier version, use light mayonnaise or Greek yogurt instead of regular mayonnaise.
- You can add toasted sunflower seeds or chopped nuts for extra crunch.
- The salad can be made a few hours ahead and stored in the refrigerator.
- Adjust vinegar and mustard quantities to your taste preferences.
- Make sure to chop broccoli florets small for easier eating and better flavor distribution.
