Broccoli Bacon Salad, Busy Mom’s Series, Day 10

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#B01030″]Broccoli Bacon Salad[/typography]

Broccoli Bacon Salad
Image by Arsheffield

Broccoli Bacon Salad is a wonderful combination of flavors and textures. Serve as a hearty side dish with any grilled meat, or serve as a main course for lunch with warm French bread and butter.

INGREDIENTS

  • 6 cups broccoli florets
  • 1 pound bacon (Substitute turkey or beef bacon if you prefer)
  • 1 medium red or yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups red grapes or 1 cup dried cranberries, cherries or golden raisins (Try each one to find your favorite)
  • ½ cup sliced almonds

Dressing

  • 1 cup mayonnaise (Hellman’s or Best Foods)
  • ½ cup plain yogurt
  • 1/3 cup sugar
  • 3 tablespoons apple cider vinegar
  • 1/8 teaspoon white pepper

DIRECTIONS

  1. Cut the broccoli into small florets and steam just long enough to slightly pierce with a fork (DO NOT OVER COOK).
  2. Pour directly into a bowl with ice water to shock it.
  3. Immediately pour off the ice water and place the broccoli on paper towels to drain.
  4. Cook the bacon until it is very crisp.
  5.  Drain on paper towels and crumble it into small pieces.
  6. Drain the fat from the pan but do not wipe out the pan.
  7.  Add chopped onion and garlic to the pan and cook ~4 minutes or until onions begin to soften.
  8. Combine broccoli, bacon, onion and garlic in a large bowl and stir gently until combined.
  9. Add the grapes and sliced almonds – toss gently.
  10. Combine the dressing ingredients in a small bowl.
  11. Mix well with a wire whisk.
  12. Pour dressing over the salad, and stir gently to coat.
  13. Cover and refrigerate for at least 3 to 4 hours before serving.

[typography font=”Myriad Pro” size=”18″ size_format=”px” color=”#b01030″][print_link][/typography]

Leave a Reply

Your email address will not be published. Required fields are marked *