Bacon-Broccoli salad is simply delicious whether served as a side or main dish. It's easy to make, easy to adapt or improvise and a great choice when you want to change things up and forego the regular Caesar, garden or Greek salads (etc).
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Step 1: Ingredients
You will need:
Bacon - 1/4 lb or 4-5 strips/slices
Broccoli - approximately 4 cups of florets or 2 bunches
Red Onion - 1/2 large onion or approximately 1 & 1/2 cups when chopped
Pomegranate - 1/8 to 1/4 cup arils or approximately 1/4 of one pomegranate
Cheddar Cheese - 1/2 c shredded or 50 grams
Mayonnaise- 1/3 cup
White Vinegar- 1/2 cup
White Sugar - 1/2 cup
Black Pepper- 1/4 tsp
Salt - 1/2 tsp
Cutting Board & Knife
Large Mixing Bowl & Salad Tongs
Two Medium Bowls & a Spoon / Whisk
Smaller Serving Bowls & Utensils
Step 2: Dressing
In a medium bowl, combine:
1/3 c Mayonnaise
1/4 tsp Black Pepper
1/2 tsp Salt
Mix with a spoon or whisk until smoothly blended.
Add 1/2 c Sugar and mix again.
Add 1/2 c White Vinegar and mix once more.
Refrigerate and shake or re-mix before serving on salad.
Step 3: Bacon
Cut your strips of bacon in half and pan fry.
Drain on paper towels and let cool before breaking strips into smaller bite-sized pieces.
Step 4: Pomegranate
Seed your pomegranate ahead of time and set arils aside.
Step 5: Broccoli & Onion
Chop or dice broccoli & onion and set aside together in the large mixing bowl.
Step 6: Cheese
Grate 50 grams of cheese to make approximately 1/2 cup once shredded and add to large mixing bowl.
Step 7: Toss & Serve
Add bacon bits and pomegranate arils to the large mixing bowl (which should already contain broccoli, onion and cheese). Toss salad and serve with dressing on the side (or add dressing and toss again before serving).
You can also opt to chop the ingredients more finely as shown in the third image of this step.
This recipe makes enough to Serve:
5-6 people as a side dish
3-4 people as a lunch
2-3 people as an entree
For a vegetarian meal, remove the bacon.
For a vegan meal, remove the bacon and cheese, use vegan mayonnaise and add chopped walnuts.
This recipe is gluten-free.