Broccoli Salad

Ingredients

• 3 PoundsBroccoli
• 1 CupCraisins
• 1 CupToasted Pecans
• 1 CupExtra Sharp Cheddar Or Monterey Jack Cheese
• 12 SlicesDixie Bacon, Crumbled
• 1Red Onion, Diced ( Optional )
• 3 CupsMayonnaise
• ½ CupSugar
• ⅓ CupApple Cider Or Red Wine Vinegar

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Cook the bacon until crisp (skillet or oven), about 15-20 minutes, then drain on paper towels and crumble once cool.

   ⏱Start 15:00
2. 2

   Toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned; let cool.

   ⏱Start 3:00
3. 3

   Cut the broccoli crowns into small, bite-sized florets, discarding the tough stems (or peeling and dicing them if using).

4. 4

   In a medium mixing bowl, whisk together the mayonnaise, sugar, and apple cider or red wine vinegar until the sugar dissolves and the dressing is smooth.

5. 5

   In a large bowl, combine the broccoli florets, craisins, toasted pecans, shredded cheese, crumbled bacon, and diced red onion (if using).

6. 6

   Pour the dressing over the salad and toss well to coat every piece evenly.

7. 7

   Cover and refrigerate for at least 1 hour before serving to let the broccoli soften slightly and the flavors combine.

   ⏱Start 1:00:00