Broccoli Salad
This healthy Broccoli Salad is crunchy, fresh, and full of flavor! It has the perfect balance of creaminess and lots of texture.
Ingredients
- 2 lbs broccoli florets
- 1/2 cup toasted walnuts
- 1/2 cup jumbo mixed raisins
- 8 strips bacon cooked and crumbled
- 1/2 red onion* thinly sliced
- 1/2 cup good quality mayonnaise
- 1 tbsp good quality vinegar (such as white wine vinegar or sherry vinegar)
- salt
- freshly ground black pepper
Instructions
- Bring a big pot of water to a boil and season it heavily with salt, like you would a pasta water. If you taste a spoonful, it should taste like the ocean.
- Add the broccoli florets to the water and cook for 60 seconds, until bright green in color.
- Immediately drain the broccoli florets, then rinse with cold water for 2 minutes, until the broccoli has cooled down.
- Transfer the broccoli to a salad spinner, and spin the broccoli dry. Then blot dry further with a kitchen towel, to prevent any excess water from diluting the dressing.
- Combine the broccoli with the toasted walnuts, raisins, bacon, onion, mayonnaise, vinegar, and 1/4 tsp each of salt and black pepper (or to taste). Stir well.
- Let the broccoli salad chill for at least 30-60 minutes before serving, to allow the flavors to meld. Enjoy!
Notes
*If you find raw red onion to be too harsh for you, place the thinly sliced red onion in a bowl and cover it with the vinegar or ice water. Let this soak for 10 minutes to take the pungent burn away from the red onion, then drain the liquid away from the onions. It can now be added to the salad.
Nutrition
Calories: 403kcal, Carbohydrates: 22g, Protein: 10g, Fat: 32g, Saturated Fat: 6g, Cholesterol: 27mg, Sodium: 366mg, Potassium: 691mg, Fiber: 5g, Sugar: 3g, Vitamin A: 965IU, Vitamin C: 136.2mg, Calcium: 86mg, Iron: 1.9mg