Bacon and broccoli salad with sunflower seeds and cranberries
This bacon and broccoli salad features crunchy florets, crispy bacon, nutty sunflower seeds, fresh tomato, and sweet cranberries, all brought together with a light mayo dressing. Quick to prepare, it's a delightful blend of flavours and textures.
Cook time 8 min
Prep time 15 min
Ingredients:
2 strips bacon6 cups broccoli
1/2 cup sunflower seeds
1 tomato
1/3 cup dried cranberries
1 tbsp mayonnaise salad dressing
Bacon and broccoli salad is a delightful and nutritious option that's perfect for any meal. The crunchiness of the broccoli pairs beautifully with the savory bacon, while the sunflower seeds add a delightful nutty flavor. Tomatoes provide a burst of freshness, and cranberries add a touch of sweetness. This salad is quick to prepare and is sure to be a hit with everyone.
Instructions:
- Heat a skillet over medium heat.
- Add the strips of bacon and cook until they are crispy, turning occasionally for even cooking.
- Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat.
- When cool, crumble the bacon into small pieces. Set aside.
- Wash the broccoli thoroughly under cold running water.
- Cut the broccoli into bite-sized florets, discarding any tough stems.
- Bring a large pot of water to a boil over high heat.
- Blanch the broccoli: Add the broccoli florets to the boiling water and cook for about 2-3 minutes until they turn bright green and slightly tender but still crisp.
- Immediately drain the broccoli and rinse under cold water to stop the cooking process. Pat dry with a kitchen towel to remove excess water.
- Wash the tomato under cool water.
- Cut the tomato into small, bite-sized pieces. Set aside.
- In a large salad bowl, combine the blanched broccoli, crumbled bacon, sunflower seeds, chopped tomato, and dried cranberries.
- Add the mayonnaise salad dressing to the bowl.
- Toss all the ingredients together until well mixed and evenly coated with the dressing.
- If desired, cover the bowl with plastic wrap and refrigerate for about 15-30 minutes to allow the flavors to meld.
- Serve the salad chilled or at room temperature.
This Bacon and Broccoli Salad with sunflower seeds, tomato, and cranberries is a delightful combination of flavors and textures that is sure to please your taste buds. It's easy to make and perfect for any occasion. Give it a try and enjoy the wonderful blend of savory, sweet, and crunchy elements!
Bacon and broccoli salad with sunflower seeds and cranberries FAQ:
Cook the bacon strips in a medium heat skillet for about 5-8 minutes, turning occasionally, until they are crispy. Cooking times may vary based on thickness.
The broccoli should be blanched for about 2-3 minutes until it turns bright green and is slightly tender yet still crisp. Immediately rinse it under cold water to stop the cooking.
Fresh cranberries are quite tart and not recommended as a substitute for dried cranberries in this salad due to the significant difference in flavor. Stick to dried cranberries for the best taste.
Store any leftover bacon and broccoli salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the salad is best enjoyed fresh due to potential sogginess from the dressing.
Yes, you can make this salad vegan by omitting the bacon and mayonnaise dressing. Consider using a plant-based bacon alternative and a vegan mayonnaise or vinegar-based dressing.
Tips:
- For extra flavor, toast the sunflower seeds in a pan for a few minutes until they are golden brown.
- Blanch the broccoli for 2 minutes in boiling water and then immediately place it in ice water to retain its crunch and bright green color.
- Use thick-cut bacon for a meatier texture in your salad.
- Feel free to substitute the mayonnaise with Greek yogurt for a healthier alternative.
- Add a splash of lemon juice to the mayo dressing for an extra tangy flavor.
Nutrition per serving
8 ServingsCalories 99kcal
Protein 4.13g
Carbohydrates 8g
Fiber 2.80g
Sugar 2.96g
Fat 5g
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