Happy Fourth of July weekend! Here’s a favorite recipe that’s perfect for summer gatherings: a broccoli bacon salad that’s crunchy, sweet, savory and easy to make. This version leans into plenty of bacon and a mix of textures—dried fruit, nuts and seeds—to balance the creamy dressing. It’s a nostalgic potluck classic with a fresh twist, and it comes together quickly, making it a great choice if you need something to bring to a holiday party.
BROCCOLI BACON SALAD
Serves 8–10
SALAD:
2 heads fresh broccoli, washed and cut into bite-size florets
½ cup chopped red onion
½ cup dried cranberries
½ cup slivered almonds
½ cup roasted sunflower seeds
½–1 cup crumbled bacon (about 6–8 slices for ½ cup, 12–16 slices for 1 cup) — feel free to add more if you love bacon
DRESSING:
1 cup mayonnaise
3 tablespoons white vinegar
⅓ cup sugar, or substitute a zero-calorie sweetener for a lower-carb option
½ teaspoon ground black pepper
Tip: If your grocery store has bulk bins, buying just what you need for this recipe can reduce waste and save money. Bulk bins work well for dried cranberries, nuts and seeds. Many butcher counters will also sell thick-cut bacon by weight—ask for the amount you need.
Combine the broccoli florets, chopped red onion, dried cranberries, slivered almonds and roasted sunflower seeds in a large bowl. In a separate small bowl, whisk together the mayonnaise, white vinegar, sugar (or sweetener) and black pepper until smooth. Pour the dressing over the salad ingredients and toss thoroughly to coat.
Transfer the dressed salad to a serving bowl or platter and sprinkle the crumbled bacon over the top. For a bacon-free version, omit the bacon and increase the cranberries and almonds slightly for color and texture. Serve chilled or at room temperature. Enjoy!
Cooking tip: Good quality bacon makes the best crumbled bacon bits. Instead of frying whole slices, pre-cut the bacon into small pieces and cook them all at once in a skillet or on a sheet pan. This produces evenly crisp, bite-size pieces that are perfect for sprinkling over the salad.