Cranberry Almond Charred Broccoli Salad
November 05, 2016
"Just in time to be quickly added to my Thanksgiving menu came this recipe via email from blogger Becky Hardin @ thecookierookiedotcom. Becky may not have started her "learn to cook journey" until after the age of 30, but IMO she made up for lost time w/lightening speed & my best proof of her expertise is this "perfect for Thanksgiving" side-dish salad. I'm in serious like w/this recipe. ENJOY!"
- Serving Size: 1 (160.8 g)
- Calories 214
- Total Fat - 8.9 g
- Saturated Fat - 2.3 g
- Cholesterol - 25 mg
- Sodium - 864.6 mg
- Total Carbohydrate - 10.1 g
- Dietary Fiber - 1.9 g
- Sugars - 3.1 g
- Protein - 23.3 g
- Calcium - 66.2 mg
- Iron - 2.6 mg
- Vitamin C - 1 mg
- Thiamin - 0.2 mg
Preheat oven to broil. Spread the diced broccoli over a foil-lined baking sheet. Sprinkle w/oil & place under the broiler until slightly charred. Watch closely as it can burn quickly. Remove from oven & allow to cool.
Place all ingredients EXCEPT bacon in a med-sized serving dish/bowl. Mix well & chill in the fridge 1-2 hrs or until ready to serve. Add crisp bacon just prior to serving.
TIP FROM BECKY: "If you prefer a milder onion flavor, soak it in cold water for 15 min & drain well B4 adding it to the salad. It takes the edge off!" (Added by Me - You can also make part of this salad using the milder onion flavor so it will be more kid-friendly if that's an issue.
NOTE #1 FROM ME: My preference is to plump the cranberries in water B4 adding them to the salad. I like texture, but this salad has lots of texture. I also feel the salad will be more flavorful w/the cranberries plumped.
NOTE #2 FROM ME: I've made more than my share of broccoli salads in my cooking lifetime & ALL of them were better if made a day ahead of intent to serve = Your choice.
Tips & Variations
- No special items are required.