Broccoli Salad
Ingredients
The salad
-
6
cups
tiny chopped broccoli florets
-
8
oz
bacon
-
¾
cup
slivered almonds
-
¾
cup
dried cranberries
-
⅓
cup
chopped red onion
The dressing
-
1
cup
mayonnaise
-
3
Tbsp
honey
-
2½
Tbsp
apple cider vinegar
-
to taste
none
salt
Instructions
- Preheat the oven to 350°F and toast the almonds for 6-8 minutes until golden, then let cool.
- Increase the oven temperature to 400°F, line a baking sheet with foil, and bake the bacon for 12-16 minutes until cooked and crispy.
- Transfer the bacon to paper towels to drain and cool, then chop it.
- In a bowl, whisk together the mayonnaise, honey, apple cider vinegar, and salt to make the dressing.
- In a salad bowl, combine the broccoli, bacon, almonds, cranberries, and red onion, then pour the dressing over and toss to coat.
- Serve immediately or refrigerate for 1 hour to let the flavors meld.
Nutrition Facts (estimated)
Servings
10
Calories
362
Total fat
30g
Total carbohydrates
19g
Total protein
6g
Sodium
311mg
Cholesterol
24mg
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