Broccoli-Bacon Salad Recipe

Broccoli-Bacon Salad is a delicious and nutritious side dish that combines the freshness of broccoli with the smoky flavor of bacon. The crisp broccoli florets are tossed with crispy bacon, red onions, and a tangy dressing made with mayonnaise, vinegar, and sugar. This salad is perfect for picnics, barbecues, or as a light lunch. It is easy to make and can be prepared in advance, making it a convenient option for busy days. Serve this salad chilled and enjoy the perfect balance of flavors and textures.

4.3
11 Rating -
Rate
Non Vegdiet
20minstotal
20m.total
Broccoli-Bacon Salad
plan
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ingredients serve

Ingredients for Broccoli-Bacon Salad Recipe

  • 0.67 cup Broccoli Florets
  • 1 Slices Bacon, Cooked And Crumbled
  • 1/25 cup Red Onion, Thinly Sliced
  • 0.08 cup Mayonnaise
  • 0.33 tablespoon Vinegar
  • 0.17 tablespoon Sugar
  • As required Salt And Pepper To Taste

Directions: Broccoli-bacon Salad Recipe

Cooking Directions

  • STEP 1.Start by cooking the bacon until crispy. Once cooked, crumble it into small pieces.
  • STEP 2.In a large bowl, combine the broccoli florets, crumbled bacon, and sliced red onions.
  • STEP 3.In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper to make the dressing.
  • STEP 4.Pour the dressing over the broccoli mixture and toss until well coated.
  • STEP 5.Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
  • STEP 6.Before serving, give the salad a final toss and adjust the seasoning if needed.
  • STEP 7.Serve the Broccoli-Bacon Salad chilled and enjoy!

Cooking Tips

  • To make the bacon extra crispy, bake it in the oven at 400°F (200°C) for about 15 minutes.
  • For added crunch, you can also add some toasted almonds or sunflower seeds to the salad.
  • If you prefer a lighter dressing, you can use Greek yogurt instead of mayonnaise.

Storage and Serving

  • Leftover Broccoli-Bacon Salad can be stored in an airtight container in the refrigerator for up to 3 days.
  • Before serving leftovers, give the salad a quick toss to redistribute the dressing.
  • This salad pairs well with grilled meats, sandwiches, or as a side dish for a summer barbecue.
Nutrition
value
84
calories per serving
3 g Fat3 g Protein8 g Carbs1 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    3g
  • Carbs
    8g
  • Fiber
    1g

MacroNutrients

  • Carbs
    8g
  • Protein
    3g
  • Fiber
    1g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    49mg
  • Iron
    < 1mg
  • Vitamin A
    35mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    61mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    18mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    14mg
  • Manganese
    < 1mg
  • Phosphorus
    70mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp