I love this quick, easy salad; it is the best side for any meal. It especially goes well with barbecues and picnic lunches. Salty, tangy, and crunchy is a great way to get your veggies for the day. Kids love this stuff. Switch up cooking your broccoli and try this delicious change-up!
Any mayo will do, but I love my Fool-Proof Mayo for this recipe. It has a zip to it and gives this salad a super lift. So whip up a batch first, and then let’s do this!
Oh, by the way, sorry for the little bowl picture. Every time I make this, I forget to take pictures, and then we eat it all. Next time I make it, I will add more photos so you can drool.
Crunchy Broccoli Salad
February 21, 2022
: 6
: 15 min
: 5 min
: 20 min
: Easy
Ingredients
- One medium-size head of broccoli
- 1/3 cup diced cooked bacon
- 1/3 cup cranberries
- 1/3 cup chopped pecans
- 1/4 cup diced red onion
- 2/3 cup Fool-Proof Mayo. If using your favorite mayonnaise, add 1 tsp of hot horseradish!
- 3 Tbsp white balsamic vinegar
- Dash of hot sauce
- Himalayan salt and pepper to taste.
Directions
- Step 1 Cut the broccoli into one-half-inch pieces. Place the pieces in a steamer or steamer rack above a pot of simmering water. Blanch, the broccoli for 5 minutes or until it is bright green but still firm. Let it cool while you prepare the remaining ingredients.
- Step 2 Place the cooked bacon, cranberries, pecans, and diced red onions in a large glass container with a secure lid.
- Step 3 In a large jar, place the mayo (plus a tsp of hot horseradish if using store-bought), vinegar, a dash of hot sauce, and salt and pepper. Place the lid on the jar and shake vigorously. Give it a taste! Adjust mayo and or vinegar if necessary.
- Step 4 Mix the cooled diced broccoli with the nuts, bacon, and cranberry mixture.
- Step 5 Pour the sauce from the jar over the broccoli and secure the lid to the storage container. Give it a vigorous shake and ta-da!
- Step 6 This delicious salad will keep in the fridge for up to three days if it lasts that long!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.