Classic Bacon Broccoli Salad Recipe (2024)

FAQs

How to make brocoli salad? ›

Whisk together mayonnaise, cider vinegar and honey. Toss salad ingredients with dressing: Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well.

Some of the benefits of eating broccoli as a salad are: High in nutrients: Broccoli is packed with vitamins and minerals like vitamin C, vitamin K, folate, and potassium, making it an excellent addition to a healthy salad. Rich in fiber: Eating broccoli as a salad can help you meet your daily fiber requirements.

🥄 How to Make Broccoli Salad

Blanching keeps the broccoli firm but the taste will be a little less “raw” and it also sets the pretty green color. This is an optional step, but I think it's really worth doing. To blanch the florets, bring a large pan of water to a boil. Add the broccoli florets and cook for 1 minute.

Broccoli can be enjoyed raw with little preparation. Florets can be incorporated into salads, added to a veggie platter, or enjoyed dipped in various dipping sauces and dressings.

Broccoli and its active ingredient, sulforaphane were reported to possess tremendous pharmacological activities such as anticancer, antimicrobial, antidepressant, antihypertensive and antidiabetic to mention but few.

Smell: If the broccoli has a strong odor or an off smell, throw it out. Texture: Broccoli should have tight florets and a firm stem. If the florets are wilted, or the stem displays cracks or dryness, then it's a sign they've lost too much moisture and the broccoli is going bad.

In general, broccoli is safe to eat, and any side effects are not serious. The most common side effect is gas or bowel irritation, caused by broccoli's high amounts of fiber. Hope this helps. Overall, one to two servings of broccoli per week is definitely something that we recommend as part of a healthy diet.

Broccoli, like other non-starchy vegetables, is beneficial for weight management due to being low in calories and rich in fiber. The fiber and water content of broccoli may help you stay full longer due to slowed digestion, and adding broccoli to your diet may help crowd out higher-calorie and ultra-processed foods.

Before serving on a relish tray or salad, quickly blanching and cooling allows you to get even a bit more of these compounds. When you want cooked broccoli, steaming or very brief microwaving are excellent choices.

If you don't blanch your broccoli, it will turn color and acquire a bitter taste. You can either stick it in boiling water for three minutes to blanch, or steam it for five minutes, whichever you choose.

How many minutes to blanch broccoli? ›

Fill a large bowl with cold water and ice. Carefully lower the broccoli florets into the boiling water and cook for 2 to 3 minutes. The broccoli should be bright green and just barely tender. With a slotted spoon, remove the broccoli and immediately plunge into the ice water.

Once you have separated the broccoli into florets and peeled and chopped the stems, drop the broccoli pieces into the pot of rapidly boiling water. Let them cook for 2 minutes. Alternatively, steam the broccoli for 2 minutes in a vegetable steamer rather than boiling it. Drain the broccoli in a colander.

Common raw vegetables (in the culinary sense) used in a salad include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans. Nuts, berries, seeds, lentils, and flowers are less common components.

Vegetable salads may be marinated or sauced mixtures of raw or cooked vegetables. They are commonly based on tomatoes, green beans, cucumbers, beets, and mushrooms. Cole slaw (from the Dutch kool, “cabbage”) is made of shredded or chopped cabbage with a mayonnaise or vinegar-based dressing.

1For the dressing: Whisk together the mayonnaise, vinegar, honey, salt, and pepper in a large bowl until smooth. 2For the slaw: Add the broccoli slaw, broccoli florets, carrots, cabbage, green onions, raisins, and sunflower kernels to the dressing; stir to combine. Cover and refrigerate 1 hour or overnight.

Broccoli leaves hold their own among super foods like kale, chard, and other dark, leafy greens. Like the florets, they are loaded with sought after vitamins A, C, and K as well as fiber, thiamine, niacin, calcium, iron, and potassium.