Crunchy broccoli bacon salad with sweet dried cranberries, crunchy walnuts and pumpkin seeds, plus a creamy dressing. Great for summer lunches and dinners.
Keyword Bacon, broccoli
Prep Time 15minutes
Cook Time 3minutes
3/4cupVegenaise or mayonnaise
1-2teaspoonsapple cider or white vinegarto taste
4-6 slicesbaconpreferably nitrate-free
2headsbroccoli crownsabout 1 1/2 pounds
1/3cup dried cranberries raisin or goldenberries
1/4 cupchopped walnuts
Whisk the dressing ingredients together until smooth in a medium bowl and set aside to toss the salad.
Fry the bacon until crisp, drain on paper towels and chop. While the bacon is cooking, start on the broccoli.
Fill a large bowl half full with ice and cold water for an ice bath. Trim broccoli florets into bite-sized pieces for 8 cups florets. See post photo for help. Save broccoli stems for another use. In a medium pot add a vegetable steam basket and enough water to come to the bottom of the basket. Cover with a lid and bring to steaming over medium high heat. Add the broccoli and steam for 2 minutes. Immediately remove the broccoli to the ice bath to stop the cooking process and retain the bright green color.
Add the bacon, broccoli, and all other ingredients to the bowl with the dressing and toss gently to coat. Serve immediately or refrigerate for an hour before serving. Salad is best dressed and served close to serving time to maintain crispness. Leftovers will hold up to two days well covered but the broccoli will not be as crisp.
To prep ahead:
Trim, steam and chill broccoli, refrigerate
Fry the bacon, drain and chop, refrigerate
Chop the onion, refrigerate
Make the dressing and refrigerate
Toss before serving
Salad is crispest when fresh. Leftovers are good for two days, the broccoli just gets softer as it sits with the dressing but it still tastes good.