What is in broccoli salad?
Broccoli salad is the best because it does not require cooking. Fresh broccoli is cut into small florets and tossed with a simple mayonnaise-based dressing. But it’s the additions that make it super fun: dried cranberries, sharp cheddar cheese and crunchy smoked almonds. Yes, smoked almonds – haven’t you tried them yet? They have a rich, salty, smoky flavor and a lovely crunch. You can substitute them for any roasted and salted nuts or seeds, but trust us: smoked almonds are the best!
Is broccoli salad sweet?
It’s subtly sweet, but it’s not a dessert salad (there’s a little sugar in the dressing and the dried cranberries add another layer of sweetness, but don’t worry: there are plenty of salty and smoky flavors to balance it all out).
How much broccoli should I buy for a broccoli salad?
Eight cups of florets are needed for this recipe. If you buy broccoli heads or “crowns,” that’s about four crowns, or about two pounds of uncut broccoli (with the stems intact). Be sure to cut the broccoli into small florets for this salad: pieces of about 2.5 cm are best.
Is it necessary to blanch the broccoli for broccoli salad?
Nope! You want the broccoli to be nice and crunchy for this salad, so no blanching is needed! Plus, the broccoli is cut into small, bite-sized florets, so even the tougher pieces are easy to chew.
YIELDS: 8 – 10 serving(s)
PREP TIME: 15 mins
TOTAL TIME: 15 mins
Ingredients :
FOR THE DRESSING:
- 1 c. mayonnaise
- 3 tbsp. apple cider vinegar
- 3 tbsp. granulated sugar
- 1 tsp. ground black pepper
FOR THE SALAD:
- 8 c. small broccoli florets
- 1 c. dried cranberries
- 1 c. shredded sharp cheddar cheese
- 1 c. smoked almonds, chopped
- 6 slices bacon, cooked and crumbled
- 1/4 c. chopped red onion
Directions :
- 1For the dressing: Whisk together the mayonnaise and vinegar in a large bowl until smooth. Stir in sugar and pepper until combined and set aside.
- 2For the salad: Add the broccoli florets to dressing mixture; stir together to combine. Add the cranberries, cheese, almonds, bacon, and red onion; stir to combine.
- 3Refrigerate at least 1 hour or up to 3 days before serving.
Tip: For a lighter version, substitute 1/2 cup of Greek yogurt for 1/2 cup mayonnaise in the dressing, and add 1/8 teaspoon kosher salt.
