|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 6g||22%|
|Total Sugars 27g|
|Vitamin C 56mg||282%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're looking for a novelty salad that can accompany all your grilled meats, roasted chickens, and sautéed seafood, our broccoli and bacon salad has it all. Crisp, sweet, tangy, and creamy, this salad combines the best of vegetables with a silky dressing to make a wholesome and filling dish that goes well with any main protein you plan to cook. Broccoli florets, onions, garlic, crispy bacon, and red grapes are the bulk of this tasty salad. A mayonnaise and yogurt sauce, with the perfect amount of vinegar tang, coats the veggies and fruit, while sliced almonds add an irresistible crunch to the mix. This salad takes barely 20 minutes to make but needs to chill in the fridge for best results, so plan ahead and prep in the morning to enjoy at lunch. This is a great and different salad to serve at a BBQ, and it's a great side dish to sandwiches and wraps as it is cold and refreshing. The bacon adds a lot of flavor, but if needed you can serve it on the side to make the salad a vegetarian option for friends and family.
Broccoli is a healthy and filling vegetable to have at hand and for this recipe you can use either frozen or fresh. Frozen vegetables have a bad rep, but in fact, they're frozen at the peak of their freshness so often times you're better off buying frozen than old fresh produce. Besides, frozen produce is also cheaper than fresh produce, and it's easier to store. Keeping some frozen staples at hand in your freezer can help you conjure up a delicious recipe in no time, without sacrificing flavor or nutrition. If using fresh broccoli, choose heads of broccoli with even green or green-purple coloring that feel very firm to the touch.
If chopped finely, this salad can be also a great filling for sandwiches and wraps, adding a few slices of cured ham or smoked turkey to enjoy a sweet and savory mix. Keep leftovers refrigerated for up to two days.
2 (24-ounce) bags frozen broccoli florets, or 4 bunches fresh broccoli
16 ounces bacon, thick cut
1 onion, red or yellow, chopped
2 cloves garlic, minced
2 cups red grapes
1 cup dried cranberries, or golden raisins
1/2 cup sliced almonds
1 cup mayonnaise
1/2 cup plain yogurt
1/3 cup sugar
3 tablespoons apple cider vinegar
1/8 teaspoon freshly ground white pepper
Gather the ingredients.
Prepare a large bowl with cold water and plenty of ice cubes. Bring a large pot of water to a boil. Add frozen florets. Bring back to a boil and immediately remove and drain broccoli.
Place the broccoli florets in the iced water to shock, then drain, and place on paper towels to dry. If you are using fresh broccoli, cut the florets off the main stem. Rinse well, then simmer in water for 3 to 5 minutes until crisp-tender. Drain well, shock in ice water, and drain on paper towels.
Cook the bacon until very crisp in a large saucepan; drain on paper towels and crumble.
Drain off the bacon fat from the pan but do not wipe it out. Add the onion and garlic to the pan and cook for 3 to 4 minutes until the vegetables just start to soften.
In a large bowl, combine the cooked broccoli, crumbled bacon, onion, and garlic.
Add the grapes and sliced almonds into the mix and toss gently.
In a small bowl, combine the remaining ingredients and mix well with a wire whisk. Add the dressing to the broccoli salad and stir gently to coat. Cover and chill for 3 to 4 hours before serving.