Description
A crunchy, creamy, and tangy broccoli salad loaded with savory bacon, sweet cranberries, and toasted almonds. Perfect for potlucks, cookouts, or as a fresh and flavorful side dish.
Ingredients
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1–2 heads of broccoli (approx. 6 cups or 380 grams), chopped into small florets
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3 slices of bacon (50 grams), cooked and finely diced
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1 cup mayonnaise (250 ml)
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2 tablespoons apple cider vinegar
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1 tablespoon white sugar
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1 tablespoon lemon juice
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1/2 teaspoon black pepper
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1/4 teaspoon salt
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1 teaspoon celery seeds (optional but recommended)
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1/3 cup dried cranberries
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1/2 cup slivered almonds
Instructions
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In a large bowl, combine broccoli florets, bacon, cranberries, and almonds.
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In a separate bowl, whisk together mayonnaise, vinegar, sugar, lemon juice, pepper, salt, and celery seeds.
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Pour the dressing over the broccoli mixture and stir until evenly coated.
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Cover and refrigerate for at least 1 hour before serving.
- Serve chilled.
Notes
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For a lighter version, substitute half the mayonnaise with Greek yogurt.
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Toasting the almonds adds extra crunch and flavor.
- Best made ahead—flavors improve after a few hours in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American