Broccoli Salad With Bacon, Almonds, and Orange

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There’s a reason this salad is served at holiday meals, potlucks, BBQs and more, and that’s because it’s simply delish! It’s the kind of salad that you can make ahead of time, and in fact, it tastes better after it’s had a few hours to sit. It’s also the kind of salad that everyone loves. It’s crunchy, creamy, tangy, and a bit sweet, and the oranges, almonds, bacon, and red onion on top add plenty of crunch, flavor, and interest.

• There’s little cooking, and it’s an easy salad to prep ahead of time.
• Everyone loves it!
• You can change up the toppings to make the salad of your dreams.

• Fresh broccoli – You’ll need about 8 cups of florets. That’s about 2 large or 4 small broccoli crowns and a wee bit of tender stems.
• Bacon
• Canned mandarin oranges – In the canned fruit section of your grocery store.
• Sliced almonds – Toasted.
• Red onion – Thinly sliced.

• Eggs – 2 large eggs.
• Sugar – Granulated white sugar.
• White wine vinegar
• Water
• Cornstarch
• Mustard powder
• Mayonnaise – Whatever kind is in your fridge is fine.

1. Wash and shake dry the broccoli, then cut the crowns into bite-sized florets and small chunks of the tender stems.
2. Cook the bacon in a skillet until it is crisp. Drain it on paper towels, then chop it up.
3. Toast the almonds until lightly golden brown. Toast them in a dry skillet or in the oven at 325-F but don’t walk away or they could burn.
4. Drain the mandarin orange segments.

1. Add the eggs, sugar, white wine vinegar, water, cornstarch, and mustard powder, to a small skillet and heat it over medium heat, whisking constantly.
2. Whisk the dressing until it is thick and bubbly. Remove it from the heat and cool on the counter for 30 minutes.
3. Mix in the mayonnaise when the dressing is cool to the touch.

1. Combine the dressing with the broccoli florets and refrigerate for about 2 hours before serving.
2. Top the salad with the crumbled bacon, toasted almonds, mandarin orange segments, and red onion slices before serving.
3. Enjoy!

• You can prep the broccoli, bacon, onion, almonds, orange segments, and even the dressing up to a few days in advance. Store everything in the fridge until ready to use it.
• This salad really does benefit from marinating a few hours before serving, so toss the broccoli with the dressing and pop it back into the fridge about 2 hours before serving.
• Don’t care for nuts? Skip them.
• Sliced mushrooms, raisins, toasted pecans, and sunflower seeds can all be mixed and matched in this salad.
• To make this a vegetarian broccoli salad, omit the bacon.

This Broccoli Salad with Bacon and Almonds recipe goes fabulously with so many other dishes! Pair it with smoked pork, lamb chops, anything off the grill, seafood, and more. It’s a great addition to BBQs and gatherings, or serve it at your next Easter or holiday buffet. I also love it as a side dish to simple eats, like this canned chicken salad sandwich.

Store any Broccoli Salad leftovers in an airtight container in the fridge for 1-2 days. Enjoy fresh; this salad recipe will not freeze.

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