How To Make Broccoli Salad with Bacon, Cheddar & Almonds
Incorporate some greens into your picnics and barbecues with this broccoli salad that comes loaded with bacon bits, chopped almonds, red onion, and cheddar.
Set a medium nonstick skillet over medium-high heat. Add the bacon and cook for about 8 minutes, stirring frequently, until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Set aside.
Place the onions in a small bowl of ice water for ten minutes. Drain, then blot the onions dry with a paper towel. Set aside.
In a large mixing bowl (big enough to hold all of the salad ingredients), whisk together the mayonnaise, cider vinegar, honey (or sugar), salt, and pepper.
Add the broccoli, Cheddar, and red onions to the dressing; toss to coat evenly. Cover and refrigerate the salad until ready to serve. (The salad can be made up to this point several hours ahead of time.)
Before serving, set aside some of the bacon and almonds to use as a garnish for the salad. Add the remaining bacon and almonds to the salad and toss to combine.
Taste and adjust seasoning with salt and pepper, if necessary. Transfer the salad to a bowl or serving platter and garnish with the reserved bacon and almonds. Serve cold or room temperature.
- Calories: 587.64kcal
- Fat: 52.81g
- Saturated Fat: 12.90g
- Trans Fat: 0.30g
- Monounsaturated Fat: 16.79g
- Polyunsaturated Fat: 21.10g
- Carbohydrates: 17.49g
- Fiber: 1.15g
- Sugar: 9.71g
- Protein: 13.88g
- Cholesterol: 56.60mg
- Sodium: 585.68mg
- Calcium: 225.14mg
- Potassium: 499.80mg
- Iron: 1.46mg
- Vitamin A: 220.83µg
- Vitamin C: 99.97mg
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