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Crispy Bacon Broccoli Salad

A delightful mix of crispy bacon, fresh broccoli, sweet raisins, and creamy coleslaw dressing, making for an irresistible salad perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 7 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 7 cups broccoli cut into bite-sized 1 inch florets Fresh is best! Frozen can work but might not have the same crunch.
  • 8 slices bacon, cooked until crispy and crumbled Use thick-cut bacon for more texture. Turkey bacon can be substituted for a lighter option.
  • 1/2 cup raisins Consider dried cranberries for a tart twist.
  • 1/4 cup red onions, finely chopped
  • 1/4 cup sunflower kernels Feel free to replace these with chopped nuts of your choice.
  • 1 cup plus 2 tablespoons coleslaw dressing (Kraft recommended) Any creamy dressing will suffice.
  • 1/2 cup shredded carrots

Method
 

Preparation
  1. In a skillet over medium-high heat, cook the bacon slices until crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate to cool and drain excess fat. Once cooled, crumble the bacon into bite-sized pieces.
  2. While the bacon cooks, finely chop the red onions, and measure out the broccoli florets, raisins, sunflower kernels, and shredded carrots.
Mixing and Serving
  1. In a large bowl, combine the prepared broccoli florets, crumbled bacon, raisins, chopped red onions, sunflower kernels, and shredded carrots.
  2. Pour the coleslaw dressing over the mixture and stir gently to ensure even coating of the vegetables.
  3. Cover the bowl and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
  4. Just before serving, stir the salad again to redistribute the dressing.

Notes

This salad can be stored in the fridge for up to 3 days. For the best flavor, make it a day in advance but store the dressing separately until serving.