
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.
Serves:
Ingredients
- 6slicesthick-cut bacon,cut into ½-in pieces
- â…“cupchopped red onion
- 1cupmayonnaise
- 2tbspcider vinegar
- 3tbsphoney,or sugar
- ¼tspsalt
- ¼tspground black pepper
- 9cupsbroccoli florets,cut into small, bite-sized pieces
- 1cupsharp cheddar cheese,lightly packed shredded
- ½cupSliced almonds
Instructions
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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.
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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.
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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.
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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.)
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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.
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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.
Nutrition
- Calories:Â 587.64kcal
- Fat:Â 52.81g
- Saturated Fat:Â 12.90g
- Trans Fat:Â 0.30g
- Monounsaturated Fat:Â 16.79g
- Polyunsaturated Fat:Â 21.10g
- Carbohydrates:Â 17.49g
- Fiber:Â 1.15g
- Sugar:Â 9.71g
- Protein:Â 13.88g
- Cholesterol:Â 56.60mg
- Sodium:Â 585.68mg
- Calcium:Â 225.14mg
- Potassium:Â 499.80mg
- Iron:Â 1.46mg
- Vitamin A: 220.83µg
- Vitamin C:Â 99.97mg
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