Broccoli Bacon Salad
A delicious recipe for Broccoli Bacon Salad with cheese. Needs 8 simple ingredients and 15 minutes total.
Ingredients
- 2 cups broccoli florets, chopped
- 1 cup frozen peas
- 2 cups lettuce, shredded
- ½ cup bacon, cooked and chopped
- 1 cup green pepper, diced
- ½ cup cashew nuts, roasted and salted, chopped finely
- ½ cup cheddar, cubed
- ¼ cup mayonnaise
- 1 garlic clove, minced
- 1 teaspoon dried basil
Instructions
- Bring a small pot of water to a boil and add the frozen peas. Cook for 1–2 minutes until just tender, then drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the chopped broccoli, cooled peas, shredded lettuce, diced green pepper, bacon, cashews, and cubed cheddar.
- In a small bowl, whisk together the mayonnaise, minced garlic, and dried basil until smooth and creamy.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Chill for at least 30 minutes before serving to allow the flavors to blend.
- Serve cold as a refreshing side dish or light lunch.
Video
Nutrition
Notes
- Chop small: Cut broccoli and other veggies into small, uniform pieces for the best texture and easy mixing.
- Crisp bacon matters: Use freshly cooked, crispy bacon for the best flavor and crunch, avoid pre-cooked bacon bits.
- Drain well: Make sure peas and vegetables are dry before mixing to keep the dressing creamy, not watery.
- Toast the nuts: If using raw cashews, toast them lightly in a dry skillet for 3–5 minutes to deepen their flavor.
- Customize the flavor: Add a splash of lemon juice or apple cider vinegar to the dressing for a little tang.
- Make it lighter: Substitute half of the mayo with Greek yogurt for a creamier yet lighter dressing.
- Add sweetness: A few dried cranberries or raisins balance the savory flavors nicely.
- Chill before serving: Refrigerate for at least 30 minutes so the flavors meld and the dressing slightly softens the broccoli.
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