Broccoli Bacon Salad

2 cloves of garlic
1/2 cup mayonnaise (whatever type you want full, low-fat, etc.)
1/2 cup sour cream (whatever type you want full, low-fat, etc.)
4 tsp apple cider vinegar
2 tsp sugar
5 stalk celery
4 tbsp of dried craberries
salt and pepper “to taste”
4ish cups broccoli crowns (don’t throw any out just finish off the bunch you have if its more than 4 cups this recipe assumes that)
3-6 slices of bacon (basically just depends on how much you like bacon)

Garic Press (unless you like mincing garlic by hand)
Measuring Spoons and Cups
Big Bowl and a Medium Bowl
Mixing spoon
Baking Sheet
Cutting Board

  1. Cook and crumble bacon. Everyone cooks bacon in a different way so I will leave that up to you, but I use my oven at 350F till it is crispy.
  2. Cut broccoli into tiny pieces – like super tiny (see the photos below). I basically shear mine. You want it to absorb the sauce so the more surface area the better.
  3. Mince garic, dice celery and chop cranberries.
  4. Throw garlic, mayo, sour cream, vinegar and sugar into the medium bowl and mix together to make the sauce.
  5. Place the celery, broccoli, cranberries and bacon into the larger bowl and mix together.
  6. Add half the sauce into the broccoli mixture in the larger bown and mix it around.
  7. THEN slowly add more of the sauce until you basically get everything in the large bowl nice and coated. It may not take all the sauce, but it is better to have more than to run out and have a dry side dish (If this was a blog with stories I would wax poetic about how this happened to me recently).
  8. Add salt and pepper.
  9. Place it in the fridge for an hour (or more) then taste it and determine if you need more salt. You an also hand on to the reserve sauce just in case as well. You really need it to sit for an hour for the flavors to come together so try to be patient with it.
  10. Eat! This will hold over night very well and be even better the next day.

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