Best Broccoli Salad

Riley Allen

A family-friendly, easy broccoli salad recipe with crisp bacon, onions, sliced almonds, dried cranberries, and a lightly sweetened, easy four-ingredient dressing. This broccoli salad comes together in about 10-15 minutes and is perfect for potlucks, family reunions, and pool parties.

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Prep Time 15

Total Time 15

Servings: 8

Course: Salad

Cuisine: Southern

Ingredients Method Notes

Ingredients

1 cup mayonnaise
1½ tablespoons granulated sugar
3 tablespoons apple cider vinegar
¼ teaspoon fresh ground black pepper
1⅓ lbs broccoli florets finely chopped into bite-size pieces
8 slices crispy cooked bacon chopped
⅓ cup chopped red onion
½ cup sweetened dried cranberries
⅓ cup sliced almonds

Method

Whisk together the mayonnaise, sugar, cider vinegar, and pepper in a small bowl.
In a large bowl, combine the broccoli, bacon, onions, cranberries, and almonds. Drizzle the dressing over the top and toss to coat. Cover and chill for 1-2 hours before serving. Toss again right before serving.

Notes

For optimal taste, cover and refrigerate for a few hours before serving.
This salad uses raw broccoli for its ease, health benefits, and crunch. Although unnecessary, if more tender broccoli is desired, blanch it by bringing a large pot of water to boil. Add the broccoli and cook for 1-2 minutes. Drain in a colander in the sink, rinsing with cold water to stop the cooking process. Dry well with paper towels.
The broccoli stem is edible, but I prefer sticking with the florets for this recipe. Cut the florets into bite-size pieces.