Broccoli Bacon Salad
A delicious Broccoli Bacon Salad tossed with homemade lemon garlic dressing, perfect for parties and cookouts.
Equipment
- Skillet
- bowl
- Small bowl
- ice bath
Ingredients
Broccoli & Bacon Salad
- 5 cups broccoli florets about 3 crowns
- 8 ounces bacon cooked, about 8 slices
- 0.5 cup diced dates or use any combination of dried cranberries or apricots
- 0.5 cup roasted unsalted sunflower seeds
- 0.5 red onion
Lemon Garlic Dressing
- 0.5 cup mayo
- 1 clove garlic minced
- 1 teaspoon mustard
- 2 teaspoons apple cider vinegar preferably raw
- 2 Tablespoons lemon juice about ½ lemon
- salt to taste
- pepper to taste
Instructions
Do the Prep Work
- Cook the bacon in a skillet over medium heat until crispy. Set the pieces on a paper towel lined plate to cool.
- Meanwhile, remove the stems from the broccoli and chop them into bite sized pieces.
- Thinly slice the red onion. Dice the dates. Once the bacon is cooled, roughly chop it into bite sized pieces.
Make the Dressing
- Grate or finely mince the garlic, then whisk together all the salad dressing ingredients in a small bowl. Season with salt and pepper to taste.
- If needed, add ½ - 1 teaspoon more lemon juice to thin to desired consistency.
Broccoli & Bacon Salad
- Add the broccoli, bacon, sunflower seeds, dates, and onion to a bowl.
- Drizzle all the salad dressing on top. Toss all the ingredients together until fully coated and serve.
Notes
To store leftovers: Cover the bowl tightly or transfer leftovers to an airtight container. Store in the refrigerator for 3-4 days. To make in advance: Keep the bacon separate and add just before serving.
Nutrition
Serving: 0.5cupsCalories: 324kcalCarbohydrates: 18gProtein: 9gFat: 25gSaturated Fat: 6gCholesterol: 28mgSodium: 417mgPotassium: 352mgFiber: 3gSugar: 9gVitamin A: 405IUVitamin C: 55mgCalcium: 41mgIron: 1mg
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