Although traditionally considered a summer salad, I recently fell in love and prepared a marvelous Broccoli Salad that I thought I'd share. If you love broccoli, this recipe is for you. If you're not a fan of broccoli, this recipe is for you. It's the perfect complement to any bridal / baby shower or engagement party even. The broccoli pairs beautifully with the toasted walnuts, bacon, cranberries, and onion. A little sweet, a little tart ... delicious!
- 5-6 cups fresh broccoli florets (about 1 pound of florets)
- 6 to 8 slices cooked bacon, crumbled
- 1/2 cup chopped red onion
- 1/2 cup dried cranberries
- 1 cup mayonnaise
- 2 tablespoons apple-cider vinegar
- 1/4 cup sugar
- Salt and freshly ground black pepper
1: Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.
2: Combine broccoli florets, walnuts, crumbled bacon and chopped onion in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and sugar. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.