Broccoli and Bacon Salad (perfect for an Easter dish!)
Easter is a busy, busy day and so any food you can make ahead of time is a big win in my book — and a dish that is improved when made the day before is something most certainly deserving of a place at my Easter table! Broccoli and Bacon Salad is refreshing and pretty. You can throw it together in just a few minutes and it makes a bright addition to any Easter spread.
I made this broccoli and bacon salad last night to add something fresh to our “leftovers dinner.” Then we all had some again with our lunch today. I am always pleasantly surprised by how the flavors combine overnight.
How to make Broccoli and Bacon Salad
1. First things first: Make sure you have fresh, crisp, and green broccoli. I love the giant bag of pre-washed crowns from Costco because it takes care of a lot of the work for me.
Chop the broccoli into comfortable bite-sized pieces.
2. Cook the bacon. Make sure it is nice and crisp. Dry it off well so that you don’t end up with a greasy salad. Chop it or crumble it but don’t make it so tiny that it is barely visible or as small as bacon bits.
3. Coarsely chop the almonds so that they can be comfortably enjoyed.
4. Combine everything with the mayonnaise, mustard, sugar, very finely minced red onion, vinegar, and salt and pepper to taste. Go easy on the salt, don’t forget that the bacon is salty too.
If you like, you can play around with some additions. Craisins or a bit of shredded carrot add extra color. Sesame seeds can also make a nice addition. It is, of course, wonderful just the way is without any additions or substitutions. No matter what you do, I don’t expect you will get any complaints! Let it sit overnight if you have the time and if not, well then enjoy it as soon as you are hungry!
Let me know if it makes it to your Easter table. My kids would like it in their lunch again, and I am more than happy to oblige.
It's easy to follow The Ryan Table: