Broccoli Salad

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 4 slices bacon
  • Kosher salt
  • 1 pound broccoli crowns, cut into florets (3 crowns)
  • 1 quart cherry tomatoes
  • 1/2 cup roughly chopped roasted almonds
  • 1/2 cup dried cranberries
  • 1/2 cup edamame
  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.

  • Place the bacon on the prepared baking sheet. Bake until crisp, 10 to 15 minutes. Allow to cool, and then crumble.

  • Bring a large pot of salted water to a boil. Add the broccoli florets in batches and boil until bright green, 1 to 2 minutes. Add to a large bowl of ice water to stop the cooking, or add to a colander in the sink and run with cold water. Drain well and place in a large bowl.

  • Add the tomatoes, almonds, dried cranberries and edamame to the bowl with the broccoli and toss.

  • Whisk together the mustard, vinegar and olive oil. Add the bacon and the dressing to the salad and toss.


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