You'll want to serve this family-friendly broccoli salad with bacon year-round. The broccoli gets a big-time flavor boost from bacon, toasted pecans, dried berries and a mayo dressing. —Cindi Read, Hendersonville, Tennessee
Bacon and Broccoli Salad Recipe photo by Taste of Home
3 bunches broccoli, cut into florets (about 10 cups)
1 pound bacon strips, cooked and crumbled
1 cup chopped pecans, toasted
1 cup dried blueberries
1 cup dried cherries
1/4 cup finely chopped red onion
1 cup mayonnaise
1/4 cup sugar
1/4 cup cider vinegar
In a large bowl, combine the first 6 ingredients. For dressing, in a small bowl, whisk mayonnaise, sugar and vinegar. Pour over broccoli mixture; toss to coat.
Broccoli Salad with Bacon Tips
How should you chop broccoli for broccoli salad?
Ideally, the florets should be roughly the same size so that they cook evenly, but also so they're bite-size and can stay on your fork. Start by washing broccoli thoroughly under water. Trim back any leaves and carefully cut off the main stem of your head of broccoli. Pro tip: Save the broccoli stem! Simply chop it to the size of your florets to add a little bit of sweetness and more nutrients to your salad. Next, take the florets and trim them into desired size pieces, leaving some of the smaller stems of the florets intact.