Broccoli Salad with Bacon
This broccoli salad combines crispy turkey bacon, crunchy almonds, and a tangy-sweet mayo dressing for a bright, refreshing side dish perfect for summer potlucks and barbecues.
Ingredients
For the salad
- 4 cups Fresh broccoli, chopped florets Stems optional, sliced thin
- 6–8 strips Smoked turkey bacon, cooked crisp and crumbled
- 1/4 to 1/2 cup Red onion, finely diced Soak briefly in cold water for milder flavor
- 1/3 cup Sliced almonds, toasted
For the dressing
- 1/2 cup Mayonnaise Use light mayo or Greek yogurt as a swap
- 1–2 tablespoons Sugar Adjust to taste; honey or maple syrup can be used
- 1–2 tablespoons Apple cider vinegar
- 1/4 teaspoon Salt Or to taste
- 1/4 teaspoon Freshly ground black pepper
Instructions
Preparation
- Cook the turkey bacon until crisp, then drain and crumble.
- Chop broccoli into small florets and finely dice the red onion. If the onion is sharp, soak it in cold water for 5 minutes and drain.
- Lay sliced almonds in a dry skillet over medium heat and toast for 2–3 minutes, stirring, until fragrant and lightly golden. Cool.
Assembly
- Whisk together mayonnaise, sugar, apple cider vinegar, salt, and pepper in a small bowl until smooth. Taste and adjust sweetness or acidity.
- In a large bowl, mix broccoli, crumbled turkey bacon, diced red onion, and toasted almonds. Pour the dressing over the salad and toss until evenly coated.
Chilling
- Refrigerate for at least 30 minutes to let flavors meld. Toss again just before serving.
Notes
For nut-free guests, swap sliced almonds for sunflower seeds or use chopped pecans for a richer flavor. For a lighter dressing, replace half the mayo with plain Greek yogurt.