Ingredients
- 4 cups broccoli, diced (charred)
- 1/4 cup red onion, minced
- 1/3 cup mayonnaise (Real Mayonnaise)
- 3 tablespoons cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup sliced almonds (honey roasted, I'll use pine nuts as honey roasted almonds are VERY expensive, hard to find here & we esp like pine nuts)
- 40 grams dried cranberries (plumped in water if your choice, 1/2 cup)
- 4 slices (4 ounces) bacon (cooked crisp & crumbled)
How to Make
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Step 1: 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.
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Step 2: 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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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