Classic Bacon Broccoli Salad Recipe (2024)

FAQs

How to make brocoli salad? ›

Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well. To prepare the dressing: Mix mayonnaise, sugar, and vinegar together until smooth. Stir into the salad. Let chill before serving, if desired.

The short cooking time brings out the natural colors in the fruit or vegetable before they can turn a displeasing color (because no one wants to eat ugly broccoli!). By stopping the cooking process, the color-changing enzymes are deactivated and the vegetable maintains its vibrant color.

Broccoli can be enjoyed raw with little preparation. Florets can be incorporated into salads, added to a veggie platter, or enjoyed dipped in various dipping sauces and dressings.

Broccoli and its active ingredient, sulforaphane were reported to possess tremendous pharmacological activities such as anticancer, antimicrobial, antidepressant, antihypertensive and antidiabetic to mention but few.

How do restaurants make broccoli taste so good? As with everything made by chefs, they have unexpected (read: unhealthy) additions to their meals — mostly butter, oil and heaps of salt. An excellent tip for the perfect broccoli is the blanching step.

First, check the color of the florets. They should be a bright, uniform green. If they have any yellow or brown spots, that's a sign your broccoli is starting to spoil. If you notice fuzzy white or black patches growing on the florets or the stem, that tells you that mold is starting to form, and it's time to toss it.

Fill a large bowl with 2 ⅔ cups cold or warm water and ⅓ cup white vinegar. Allow it to soak for 2 minutes, then dump the broccoli into a colander. Rinse the vinegar-treated broccoli very well under running water.

You may find that frozen broccoli that hasn't been blanched doesn't have as good of a taste or texture in recipes. However, it's usually fine in soups and stews, especially blended soups where it's not as crucial to have florets with a specific texture.

Fill a large bowl with cold water and ice. Carefully lower the broccoli florets into the boiling water and cook for 2 to 3 minutes. The broccoli should be bright green and just barely tender. With a slotted spoon, remove the broccoli and immediately plunge into the ice water.

Fresh broccoli lasts between 3 to 5 days in the fridge when properly stored. “For cut-up broccoli, I would say no more than 4 days for optimal use,” Amidor says. “But it's best to cut from the whole head right before cooking or eating to maintain nutrients.”

What does broccoli do to your body? ›

Its high vitamin C content boosts the immune system and promotes collagen production, wound healing, and iron absorption [15,16,17,18]. Broccoli is a good calcium source, essential for maintaining strong bones and preventing osteoporosis [19,20]. It also contains vitamin K, which is essential for bone health.

before washing, you can lose it's vitamins. Better if you take the whole head and put in water.

broccoli should be chopped after it's boiled. it's already fallen off. look at that. perfect.

Common raw vegetables (in the culinary sense) used in a salad include cucumbers, peppers, tomatoes, onions, carrots, celery, radishes, mushrooms, avocado, olives, artichoke hearts, heart of palm, watercress, parsley, garden beets, and green beans. Nuts, berries, seeds, lentils, and flowers are less common components.

Vegetable salads may be marinated or sauced mixtures of raw or cooked vegetables. They are commonly based on tomatoes, green beans, cucumbers, beets, and mushrooms. Cole slaw (from the Dutch kool, “cabbage”) is made of shredded or chopped cabbage with a mayonnaise or vinegar-based dressing.

1For the dressing: Whisk together the mayonnaise, vinegar, honey, salt, and pepper in a large bowl until smooth. 2For the slaw: Add the broccoli slaw, broccoli florets, carrots, cabbage, green onions, raisins, and sunflower kernels to the dressing; stir to combine. Cover and refrigerate 1 hour or overnight.

Broccoli leaves hold their own among super foods like kale, chard, and other dark, leafy greens. Like the florets, they are loaded with sought after vitamins A, C, and K as well as fiber, thiamine, niacin, calcium, iron, and potassium.