Loading Video...

Broccoli Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
Save Recipe

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

  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil. 
  2. Place the bacon on the prepared baking sheet. Bake until crisp, 10 to 15 minutes. Allow to cool, and then crumble. 
  3. 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. 
  4. Add the tomatoes, almonds, dried cranberries and edamame to the bowl with the broccoli and toss. 
  5. Whisk together the mustard, vinegar and olive oil. Add the bacon and the dressing to the salad and toss.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Broccoli Salad

Roasted Broccoli with Garlic

Broccoli Cornbread

Broccoli Casserole

Broccoli Cheese Soup

Roasted Cauliflower and Broccoli

Oven Roasted Broccoli

Sauteed Broccoli Rabe