Try this no-mayo Broccoli Salad Recipe for your next holiday or BBQ! We love this salad so much, we make it for meal prepping during the week instead of a regular salad!
Scale
Ingredients
- 3 heads of broccoli, stems removed and cut into florets
- 1/2 cup finely diced red onion, soaked in ice water for 5 minutes, rinsed and drained
- 1 cup cooked diced bacon (about 5 strips of bacon)
- 1/2 cup toasted sliced almonds
- 1/2 cup pomegranate seeds, raisins or dried cranberries
- 1/3 cup shaved parmesan cheese
- 1/2 cup of Creamy Balsamic Dressing
Instructions
- Bring a large pot of water to a boil. Add a few pinches of kosher salt and then add the broccoli florets. Bring the water back to a boil, quickly, over high heat. Once the water is back to a boil, let the broccoli cook for 1 minute, then drain and rinse with cold water.
- Add the broccoli florets to a bowl of cold water with ice and let sit while you make the dressing.
- Add all of the dressing ingredients to a container or salad cruet. Shake well to emulsify the dressing.
- Drain the broccoli florets and place on a paper towel to dry. Once dried, add the broccoli to a large bowl with the red onion, bacon, almonds, pomegranate seeds and parmesan cheese. Pour some of the dressing onto the salad and toss. You might not need all of the dressing so add it in steps until it’s to your liking.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Recipe Notes
Once tossed with the dressing, the broccoli salad will keep for a day or two in the refrigerator. If you want to make this broccoli salad ahead of time, leave the dressing separate and then toss the salad an hour before serving.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
