Classic Bacon Broccoli Salad Recipe (2024)

FAQs

What does broccoli salad contain? ›

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.

So, how to make a broccoli salad if you don't like raw broccoli? The solution — blanch the broccoli for 1 minute, or no more than two minutes. The broccoli will still be firm enough for the salad, the color will be even prettier, because blanching brings out the green, and the taste will be less raw and more cooked.

Broccoli can be prepared in numerous ways, including sautéed, steamed, boiled, or roasted, but it can also be served raw in salads or with dips.

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.

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.

Before you cook or eat fresh broccoli, be sure to clean it to remove dirt, pesticides, and even bugs. You can wash your broccoli quickly and easily with water or a vinegar solution, and you can remove cabbage worms from the florets with a salt water solution.

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.

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.

Though there are infinite ways to prepare fresh broccoli, the most basic (and best) methods are to blanch, steam in the microwave, steam on the stovetop, sauté, and roast broccoli.

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.