Small-Batch Broccoli Salad
This small-batch broccoli salad is crisp, creamy, and full of flavor from smoky bacon, toasted pecans, sweet dried cranberries, and sharp Cheddar cheese. Blanching the broccoli keeps it bright green and just tender enough while maintaining its crunch. Best of all, it can be made several hours ahead, making it the perfect side dish for brunches, picnics, or weeknight dinners.
Servings: 4 servings
Calories: 237kcal
Equipment
- Medium to large saucepan
- colander
- Paper Towels
- Small Bowl
- whisk
- medium bowl
- Silicone spoon
Ingredients
Dressing
- ¼ cup (2 ounces, 57 grams) mayonnaise
- 1 tablespoon (0.5 ounce, 14 grams) Sour cream (See Tip 1)
- 1 tablespoon (0.5 ounces, 14 grams) apple cider vinegar
- 2 teaspoons (0.5 ounces, 14 grams) honey
- 1 teaspoon (0.18 ounces, 5 grams) Dijon mustard
- 1 teaspoon (0.18 ounces, 5 grams) Fresh lemon juice
- ¼ teaspoon Kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
Salad
- 8 ounces (4 cups, 227 grams) broccoli florets, cut into bite-sized pieces
- 2 slices bacon, cooked, drained, and crumbled (0.5 ounces, 14 grams)
- ¼ cup (1 ounce, 28 grams) Pecan pieces, toasted (See Tip 2)
- ¼ cup (1.2 ounces, 24 grams, 1 stalk) diced celery
- ¼ cup (1 ounce, 28 grams) dried cranberries (See Tip 3)
- ¼ cup (1.2 ounces, 34 grams) finely diced red onion
- 1 ounce (28 grams, about ¼ cup) Freshly shredded sharp Cheddar cheese (See Tips 4 and 5)
- Dressing from above.
Instructions
Dressing
- In a 1-cup measuring cup or small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and pepper. Set aside.
Salad
- Bring a medium saucepan of lightly salted water to a boil. Add the broccoli and blanch for 45 seconds. Immediately transfer the broccoli to a bowl of ice water to stop the cooking. Drain well; pat thoroughly dry with paper towels. (See Tips 6 and 7)
- In a medium bowl, add the broccoli, bacon, pecans, celery, cranberries, red onion, and cheddar cheese. Pour the dressing over the salad. Toss gently until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving. (See Tip 8)
- Yield: 4 servings
Video
Notes
- I used light sour cream, but feel free to use full-fat sour cream.
- To toast pecans, place in a single layer in a 350°F oven for 8 minutes. Watch carefully to prevent burning.
- I used Craisins for the dried cranberries.
- I would avoid using pre-shredded cheese because of the anti-caking coating.
- For a more savory broccoli salad, substitute Gruyère for the cheddar cheese.
- Blanching the broccoli for just 45 seconds made a surprising difference. The broccoli stayed bright green, retained its crunch, and was noticeably easier to eat than completely raw broccoli.
- Be sure to thoroughly dry the broccoli. Dry broccoli helps the dressing cling to every bite rather than become watery.
- For the best flavor, chill for at least an hour. This salad can be prepared up to 24 hours in advance. If making a day ahead, reserve a small handful of the toasted pecans and sprinkle them over the salad just before serving to maintain their crunch.
Nutrition
Calories: 237kcal | Carbohydrates: 16g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 337mg | Potassium: 266mg | Fiber: 3g | Sugar: 10g | Vitamin A: 477IU | Vitamin C: 52mg | Calcium: 94mg | Iron: 1mg
