Recipe courtesy of Kelly Senyei
Recipe courtesy of Kelly Senyei
Watch how to make this recipe.
Bacon and Broccoli Salad
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 261
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 9 g
- Cholesterol
- 21 mg
- Sodium
- 541 mg
One taste of this updated take on a deli counter classic and you'll be hooked on this year-round favorite salad.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 261
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 14 g
- Protein
- 9 g
- Cholesterol
- 21 mg
- Sodium
- 541 mg
Ingredients
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Directions
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23m
Easy
CLASS
- Add the bacon to a large skillet and cook over medium-low heat, flipping it as needed, until all the fat has rendered, about 8 minutes. Transfer the bacon to a paper towel-lined plate. Let cool, then crumble.
- Meanwhile, stir together the broccoli, scallions, onions and grapes in a large bowl.
- Whisk together the mayonnaise, sugar, milk and vinegar in a medium bowl. Taste and season the dressing with salt and pepper.
- Add the dressing to the salad, toss to combine and then stir in the mozzarella, almonds and crumbled bacon. Serve immediately or cover and refrigerate until ready to serve, ideally, up to 1 day in advance.
Cook’s Note
It's best to make this salad a day in advance and refrigerate it, covered, to let the flavors develop.
