Broccoli Salad
We love this lighter take on the traditional Broccoli Salad! It provides just enough creamy, flavorful dressing to coat the ingredients, allowing the rich bacon and fresh broccoli to really shine. However, if you prefer a thicker coat of dressing, just double the mayo, vinegar and sugar and season to taste, adding a pinch of salt and even a few grinds of black pepper if desired. Ingredients *Indicates a Neighborhood Harvest product. Shop the ingredients here.
2- 3 broccoli crowns*, (approx. 5 - 6 cups chopped florets)
8 oz. nitrate-free bacon*
1/2 C mayonnaise
1 1/2 tsp apple cider vinegar*
2 Tbsp sugar
1/3 C Vidalia onion*, finely chopped
3/4 C dried cranberries*
3/4 C toasted pumpkin seeds*
salt & pepper (optional, to taste)
Directions
Gather all ingredients and wash the broccoli.
Chop the bacon into small pieces and cook over medium heat until just browned and crisp. Drain and transfer to paper towel-lined plate.
Bring a pot of salted water to a rolling boil. Cut the broccoli crowns into small florets and blanch in boiling water for 3 minutes. Drain and plunge broccoli into cold water to cease cooking. Drain again and transfer to paper towel-lined plate.
Combine 1/2 C mayonnaise, 1 1/2 tsp apple cider vinegar, 2 Tbsp sugar, 1/3 C Vidalia onion and 3/4 C dried cranberries.
Mix in the broccoli florets and refrigerate until ready to serve.**
Just before serving, mix in the bacon and pumpkin seeds. Garnish with a few extra pumpkin seeds and enjoy!
**1 hour refrigeration time is optimal for enhancing the flavors, but you can also add all the ingredients together and serve this dish right away with excellent results.
