Broccoli Salad

This delicious homemade broccoli salad combines fresh broccoli, cranberries, nuts, and bacon, all tossed in a tangy creamy dressing. Perfect for parties or potlucks, you might want to double the recipe because it disappears quickly!

Ingredients for Broccoli Salad

Every chef has their twist on broccoli salad, but here are the key ingredients commonly found in this dish:

Broccoli: Start with two heads of fresh broccoli.

Bacon: Adds a savory crunch that elevates the salad.

Onion: Red onion works best for its mild flavor.

Raisins: A touch of sweetness from these dried grapes.

Nuts: Sliced almonds are a great addition.

Mayonnaise: The base for the creamy dressing.

Sugar: White sugar enhances the sweetness and flavor.

Vinegar: White wine vinegar gives a nice tang.

Other optional ingredients you might consider adding include sunflower seeds, dried cranberries, or Cheddar cheese.

Creamy Dressing

The dressing typically includes mayonnaise, white sugar, and white wine vinegar to create that perfect balance of flavors.

How to Make Broccoli Salad

Here’s a quick overview of the steps to prepare your salad:

Make the dressing.

Cook and crumble the bacon.

Combine all the ingredients.

Enjoy your homemade broccoli salad, a delightful mix of flavors and textures!

Ingredients

½ pound bacon

2 heads fresh broccoli, cut into bite-sized pieces

1 small red onion, sliced into bite-sized pieces

¾ cup raisins

¾ cup sliced almonds

1 cup mayonnaise

½ cup white sugar

2 tablespoons white wine vinegar

Nutrition

Daily Value*

Calories

374

Fat

27g

Carbs

29g

Protein

7g

Directions

Step1

Gather all ingredients.

Step2

Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble.

Step3

Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well.

Step4

To prepare the dressing: Mix mayonnaise, sugar, and vinegar together until smooth.

Step5

Stir into the salad.

Step6

Let chill before serving, if desired.

Rainbow Pinwheels:

2 tablespoons olive oil

10 ounces white button mushrooms, sliced

Kosher salt and freshly ground black pepper

2 spinach wraps

2 tablespoons ranch salad dressing

8 thin slices honey ham

1/2 cup sliced roasted red peppers

2 tomato wraps

2 tablespoons honey mustard salad dressing

8 thin slices deli turkey

1/4 small red onion, thinly sliced

1 cup baby spinach

2 garlic wraps

2 tablespoons Italian salad dressing

Fruit Snakes:

2 large bananas

1/2 cup lemon juice

1 pint strawberries

12 mini chocolate chips

2 dried apricot pieces, cut into strips

Chocolate-Covered Pretzels:

One 12-ounce bag dark chocolate chips

4 ounces tiny twist pretzels

Sprinkles, for topping, optional

Directions

Step1

For the rainbow pinwheels: Heat the olive oil in a medium skillet over medium heat. Add the mushrooms, season with salt and pepper and cook until golden brown, 6 minutes. Cool completely.

Step2

To make the spinach wraps: Drizzle each spinach wrap with 1 tablespoon of the ranch dressing and use the back of a spoon to spread it out evenly, leaving a 1/2-inch border. Add half of the mushrooms, 4 slices of the ham and 2 tablespoons of the roasted red peppers to each wrap. Roll up tightly, then slice each into 6 pieces.

Step3

To make the tomato wraps: Drizzle each tomato wrap with 1 tablespoon of the honey mustard dressing and use the back of a spoon to spread it out evenly, leaving a 1/2-inch border. Add 2 slices of the turkey, half of the red onion and 1/4 cup of the spinach to each wrap. Roll up tightly, then slice each into 6 pieces.

Step4

To make the garlic wraps: Drizzle each garlic wrap with 1 tablespoon of the Italian dressing and use the back of a spoon to spread it out evenly, leaving a 1/2-inch border. Add 2 slices of the turkey, 1/4 cup of the spinach and 2 tablespoons of the sliced roasted red peppers to each wrap. Roll up tightly, then slice each into 6 pieces.

Step5

For the fruit snakes: Peel the bananas and rub them with the lemon juice (this will keep them from browning). Next, slice the bananas into medallions. Slice all but 6 of the strawberries into medallions, leaving the 6 strawberries whole.

Step6

Next, add a banana slice and a strawberry slice to a 4-inch wooden skewer. Continue alternating slices until there are about 2 inches left on the skewer. Add a whole strawberry on top (this is the head) and then press 2 mini chocolate chips into the berry for the eyes. Cut a slit into the tip of the strawberry and add a strip of apricot for the tongue. Repeat with the remaining ingredients to make 6 fruit snakes total.

Step7

For the chocolate-covered pretzels: In a medium bowl set over a pot of simmering water, add the chocolate chips. Gently melt the chips, stirring until smooth. Dip the pretzels in the chocolate, leaving the part your finger holds uncovered and letting the excess chocolate fall back into the bowl. Then place on a baking sheet. Add sprinkles, if using, while the chocolate is still warm. Let cool completely. Keep in an airtight container for up to 1 week.

Step8

Give each lunch box 2 slices of each pinwheel flavor, a fruit snake on a stick and some chocolate-covered pretzels.