Try this Classic Broccoli Salad Recipe.
- Carbohydrate 126.485920017306 g
- Cholesterol 84.0000000710095 mg
- Fat 83.9328000667489 g
- Fiber 35.1839987220409 g
- Protein 39.3408000012173 g
- Saturated Fat 12.5241600101442 g
- Serving Size 1 1 recipe (1720g)
- Sodium 2358.70400162002 mg
- Sugar 91.301921295265 g
- Trans Fat 70.7500800566047 g
- Calories 1345 calories
Step-by-step
- Combine the broccoli, bacon, onion, toasted cashews (or walnuts or sunflower seeds), and craisins in a large bowl, set aside.
- In a small bowl whisk together the mayo, white wine vinegar and 2 tbsp white sugar until smooth.
- Pour over broccoli mixture and toss to coat evenly.
- Let sit for 10 minutes in fridge before serving.
- Enjoy!
Budget constraints often demand ingredients that withstand multi-day storage without immediate spoilage. Raw brassicas handle heavy dressings differently than delicate greens, resisting immediate wilting due to dense cellular walls. Allowing the mixed salad to rest for ten minutes in the refrigerator gives the acid in the white wine vinegar time to slightly soften the raw broccoli florets while cutting through the richness of the mayonnaise base. Fresh broccoli florets require sharp knife work to ensure uniform bite-sized pieces that absorb dressing evenly, whereas pre-chopped florets often feature dried-out edges that fail to absorb liquids properly.
Day-two transformations offer distinct structural differences from the initial serving. Crisp bacon and toasted cashews will soften significantly after twenty-four hours submerged in mayonnaise and vinegar. Reterving a portion of the toasted nuts and crumbled bacon separately preserves the necessary crunch if storing leftovers past the initial meal. White sugar balances the sharp bite of diced red onion, but honey makes an effective direct substitution at a one-to-one volume ratio.
