Print

Broccoli, Bacon and Cranberry Salad

My Broccoli, Bacon and Cashew Salad has been known to convert even those who have
an intense dislike of broccoli. Everyone needs a good Broccoli Salad in their
repertoire and this is one of the best. A generous quantity of broccoli
combines with crispy bacon, roasted cashew nuts and dried cranberries. A tangy,
creamy dressing coats all the ingredients. The broccoli soaks up the bright
flavours of the dressing, complemented by the roasted cashews which provide great textural
contrast.

Course Salad, Side Dish
Cuisine Australian
Keyword bacon, broccoli, cashew, delicious, easy, gluten free, salad, side dish, simple
Prep Time 15 minutes
Cook Time 15 minutes
Fridge 30 minutes
Total Time 1 hour
Servings 4 people
Calories 351 kcal
Author Alexandra

Ingredients

  • 1 large head of broccoli stem removed *
  • 2 bacon rashers
  • 2 spring onions/scallions finely sliced on diagonal
  • 1/3 cup unsalted roasted cashew nuts
  • 1/2 cup dried cranberries

Dressing:

  • 1/3 cup mayonnaise good quality whole egg
  • 1 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp celery salt
  • freshly ground black pepper to taste

Instructions

  1. Combine all of the ingredients for the dressing in a small bowl. Mix well. Cover, and place in the fridge for at least 30 minutes.

  2. Put a large saucepan of water on the stove, and bring to the boil.

    Remove the stem from the broccoli. *

    Remove the stem from the broccoli
  3. Remove the florets from the broccoli.

    Remove the florets from the broccoli
  4. Cut the florets into bite size pieces. Prepare a bowl of iced water and set aside.

    Add the florets to the boiling water, and cook for a couple of minutes, or until just cooked. Remove and put the florets into the iced water to stop the cooking process and seal the green colour.

    Once cool, remove and drain well. I let the florets try on a little kitchen towel or a tea towel to ensure excess moisture is removed.

    Cut florets into bite size pieces.
  5. Trim the rind and excess fat from bacon. Cut your bacon into bite size pieces and fry until crispy.

    Cut your bacon into bite size pieces and fry until crispy.
  6. Prepare your other ingredients - chop your spring onion, halve the cashew nuts and measure the cranberries.

    Chop spring onion.
  7. Shortly before serving, add all of the ingredients to a large bowl and toss with the dressing. Check your seasoning. Enjoy!

    Broccoli, Cashew and Bacon Salad

Recipe Notes

* Although I do not use the stem in the salad, I don't discard it! I recommend you try my Broccoli Stem and Carrot Slaw or enjoy the stem with dips. (Peel first!) It is so delicious!

* The salad is best served the day it is made. You can prepare all of the elements in advance, however, and then dress the salad shortly before it is served.

* The original recipe was three times the quantities shown here - so you can easily double or triple the recipe if you want a big serve for a party. (It is always popular!)

* Australian tablespoons are 20 ml.

*Adding the broccoli to the iced water ensures that the broccoli does not continue to cook and helps it retain a bright, green colour.

*After removing the broccoli from the iced water it is important to drain the broccoli well. If water remains on the broccoli it will dilute the dressing and thus reduce the flavour. After draining the broccoli I place it on a clean kitchen towel to dry further.

*It is important to chill the dressing

Nutrition Facts
Broccoli, Bacon and Cranberry Salad
Amount Per Serving
Calories 351 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 5g31%
Cholesterol 15mg5%
Sodium 826mg36%
Potassium 583mg17%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 16g18%
Protein 8g16%
Vitamin A 1005IU20%
Vitamin C 136.7mg166%
Calcium 81mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.