Broccoli Bacon Salad

Written by
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Linda Larsen
Updated 08/09/19
Broccoli Bacon Salad

 

Lilechka75/Getty Images  
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 1 bowl (8 to 10 servings)
Nutritional Guidelines (per serving)
601 Calories
39g Fat
42g Carbs
24g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 bowl (8 to 10 servings)
Amount per serving
Calories 601
% Daily Value*
Total Fat 39g 50%
Saturated Fat 9g 46%
Cholesterol 60mg 20%
Sodium 960mg 42%
Total Carbohydrate 42g 15%
Dietary Fiber 6g 23%
Protein 24g
Calcium 137mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Broccoli bacon salad is a classic recipe, updated using fresh red grapes and dried cranberries instead of raisins. Of course, you can use raisins if you'd like. Or try dried cherries. Or use a combination of grapes, raisins, craisins, and dried cherries. However you make it, this salad is delicious.

Ingredients

  • 2 (24-ounce) bags frozen broccoli florets OR 4 bunches fresh broccoli
  • 16 ounces thick-cut bacon
  • 1 red or yellow onion (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 white pepper

Steps to Make It

  1. Bring a large pot of water to a boil. Add frozen florets; bring back to a boil and immediately remove broccoli; place in ice water to shock, then drain on paper towels.

  2. 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.

  3. Cook bacon until very crisp in a large saucepan; drain on paper towels and crumble. Drain off bacon fat from pan but do not wipe out. Add red onion and garlic to the pan; cook for 3 to 4 minutes until vegetables just start to soften.

  4. In a large bowl, combine broccoli, crumbled bacon, onion, and garlic. Add grapes and sliced almonds; toss gently.

  5. In a small bowl, combine remaining ingredients and mix well with wire whisk. Add to the broccoli salad and stir gently to coat. Cover and chill for 3 to 4 hours before serving.

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