This crispy bacon broccoli crunch salad is a fresh, vibrant dish packed with flavor and texture. With tender broccoli florets, crunchy sunflower seeds, tangy goat cheese, and the sweetness of dried cranberries, it’s topped with crispy bacon for an extra savory touch. Tossed in a creamy, tangy dressing made with yogurt and mayonnaise, this salad is perfect for picnics, barbecues, or as a side dish for any meal. It’s an effortless way to get in your greens with a burst of flavor in every bite.
Ingredients:
For the Broccoli Salad:
- 8 slices bacon
- 5 cups of broccoli florets (approximately from one large broccoli head)
- 1/3 cup diced red onion
- 1/2 cup dried unsweetened cranberries
- 1/2 cup sunflower seeds
- 1/4 cup crumbled goat cheese
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
Instructions:
- Cook the Bacon: In a spacious skillet, fry the bacon over medium heat until it becomes crispy. After cooking, place it on a plate lined with paper towels to absorb excess grease. Once it has cooled, chop or crumble the bacon into small bits.
- Prepare the Broccoli: Cut the broccoli into small, bite-sized florets. Blanch the florets in boiling water for 1 minute, then immediately transfer them to an ice bath to preserve their bright green color. Drain well and pat dry with a towel.
- Mix the Salad: In a large bowl, combine the blanched broccoli florets, diced red onion, dried cranberries, sunflower seeds, and crumbled goat cheese.
- Make the Dressing: In a compact bowl, combine the mayonnaise and yogurt, whisking them together until the mixture is smooth.
- Assemble the Salad: Drizzle the dressing over the broccoli mixture and toss to ensure all the ingredients are thoroughly coated. Add the crumbled bacon on top and gently mix again.
- Chill and Serve: For best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Conclusion:
This crispy bacon broccoli crunch salad is not only nutritious but also loaded with delightful textures and flavors. Whether you serve it as a side dish or enjoy it on its own, it’s a versatile salad that can complement any meal.
Crispy Bacon Broccoli Crunch Salad
Ingredients
For the Broccoli Salad:
- 8 slices bacon
- 5 cups of broccoli florets approximately from one large broccoli head
- 1/3 cup diced red onion
- 1/2 cup dried unsweetened cranberries
- 1/2 cup sunflower seeds
- 1/4 cup crumbled goat cheese
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
Instructions
- Cook the Bacon: In a spacious skillet, fry the bacon over medium heat until it becomes crispy. After cooking, place it on a plate lined with paper towels to absorb excess grease. Once it has cooled, chop or crumble the bacon into small bits.
- Prepare the Broccoli: Cut the broccoli into small, bite-sized florets. Blanch the florets in boiling water for 1 minute, then immediately transfer them to an ice bath to preserve their bright green color. Drain well and pat dry with a towel.
- Mix the Salad: In a large bowl, combine the blanched broccoli florets, diced red onion, dried cranberries, sunflower seeds, and crumbled goat cheese.
- Make the Dressing: In a compact bowl, combine the mayonnaise and yogurt, whisking them together until the mixture is smooth.
- Assemble the Salad: Drizzle the dressing over the broccoli mixture and toss to ensure all the ingredients are thoroughly coated. Add the crumbled bacon on top and gently mix again.
- Chill and Serve: For best results, refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.