Broccoli is a staple in our house. It is always on my grocery list for the week. And this broccoli, bacon and cranberry salad is an easy way to use it for a delicious side. Besides being delicious, it also is so versatile in that it goes with many proteins.
I usually like to buy broccoli crowns and then cut them up for this salad. But for days that I need a quick prep supper, I will buy a bag of broccoli florets. And if you are looking for an even quicker version of this, you can use packaged bacon crumbles or bits. But I would not skip on this creamy dressing. It is super easy to whip up. And the addition of apple cider vinegar gives this an additional flavor profile that you do not want to miss. I personally like the taste of apple cider vinegar, but if you do not, just substitute with white vinegar.
My favorite protein to serve with this broccoli, bacon and cranberry salad is beef. So when you are serving steaks or a nice roast, try this delicious salad on the side. Or try out my family’s favorite meatloaf to serve with this broccoli salad. But of course, this is not just limited to a beef side dish. Grab your favorite protein and serve this on the side. And enjoy!
Broccoli, Bacon and Cranberry Salad
- ¾ cup Hellman's Mayo
- 1 Tbsp Apple Cider Vinegar
- 2 tsp Sugar
- Salt & Pepper, to taste
- 6 cups Broccoli Florets
- 6 slices Bacon, cooked and crumbled
- 3 Green Onions, chopped
- ⅓ cup Dried Cranberries
- Combine the dressing ingredients together and set aside.
- In a medium bowl, add the salad ingredients.
- Mix the dressing into the salad at least half an hour before serving to allow the flavors to meld. Place the salad in the fridge during this time.
“For I am persuaded that neither death nor life, nor angels nor principalities nor powers, nor things present nor things to come, nor height nor depth, nor any other created thing, shall be able to separate us from the love of God which is in Christ Jesus our Lord.”