Broccoli Bacon Salad is a classic recipe, updated using fresh red grapes or dried cranberries instead of raisins. Of course, you can use raisins if you'd like! Or try dried cherries. Or use a combination of grapes, raisins, craisins, and dried cherries! However you make it, this salad is delicious.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 8-10
Ingredients:
- 2 (24-ounce) bags frozen broccoli florets
- 16 ounces thick-cut bacon
- 1 red or yellow onion, chopped
- 2 cloves garlic, minced
- 2 cups red grapes or 1 cup dried cranberries or golden raisins
- 1/2 cup sliced almonds
- 1 cup mayonnaise
- 1/2 cup plain yogurt
- 1/3 cup sugar
- 3 tablespoons apple cider vinegar
- 1/8 teaspoon white pepper
Preparation:
Bring a large pot of water to a boil. Add frozen florets; bring back to a boil and immediately remove broccoli; place in ice water to shock, then drain on paper towels.
Cook bacon until very crisp; drain on paper towels and crumble. Drain off bacon fat from pan but do not wipe out. Add red onion and garlic; cook for 3-4 minutes until vegetables just start to soften.
In large bowl, combine broccoli, crumbled bacon, onion, and garlic. Add grapes and sliced almonds; toss gently.
In small bowl, combine remaining ingredients and mix well with wire whisk. Add to the broccoli salad and stir gently to coat. Cover and chill Broccoli Bacon Salad for 3-4 hours before serving.
