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Nutritional Guidelines (per serving) | |
---|---|
601 | Calories |
39g | Fat |
42g | Carbs |
24g | Protein |
Nutrition Facts | |
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Servings: 8 to 10 | |
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. |
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
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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.
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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.
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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.
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In a large bowl, combine broccoli, crumbled bacon, onion, and garlic. Add grapes and sliced almonds; toss gently.
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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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