Love this broccoli salad with cranraisins for its textures, sweet and salty flavor profile, and how easy it is! It is filled with crunchy iceberg lettuce, broccoli florets, smoky bacon, colorful carrots, roasted sunflower seeds and a creamy mayo-based dressing. Oh, and don’t forget about the sweet little pieces of dried cranberries. They are my favorite part and a great addition to this beautiful salad.
This broccoli bacon salad is perfect side dish recipe. It is a crowd favorite, and I know why—the flavors and textures are out of this world! Plus, the tangy dressing is spoon-licking good.
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Why You'll Love This Recipe
- Easy Peasy
- Uses Fresh Ingredients and Homemade Dressing
- Gluten Free and Low FODMAP
Featured Ingredients
- Iceberg Lettuce - Crisp, inexpensive lettuce.
- Broccoli Florets - Texture-filled raw broccoli tops.
- Shredded Carrots - Colorful and crunchy.
- Dried Cranberries - Sweet and tart cranberries.
- Bacon - Smoky, chewy, salty bacon pieces.
- Sunflower Seeds - Roasted and salted for a perfect little texture.
- Salad Dressing:
- Mayonnaise - Rich and creamy base for the dressing.
- White Granulated Sugar - Adds that sweetness.
- Apple Cider Vinegar - Adds that tang to the dressing.
- Plain Greek Yogurt - Adds protein and another creamy component.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Cook the bacon in advance. I love to cook bacon in the oven at 350 degrees F on a baking sheet over a wire rack until crispy.
Step 1: Chop the lettuce and broccoli florets and place them in a large mixing bowl. Add the shredded carrots, cranberries, and sunflower seeds. Crumble the cooled bacon and add it to the bowl.
Step 2: In a medium bowl, add the mayonnaise, sugar, apple cider vinegar, and yogurt. Whisk until combined. Pour over the salad ingredients and combine.
Chill salad for thirty minutes in the refrigerator and serve.
Tips
Shortcuts Tip: Purchase already chopped ingredients. Save yourself time with pre-chopped ingredients.
Do not add the dressing until ready to serve. Make the salad up to a day in advance and just keep the dressing separate until ready to eat.
Ingredient Swaps
- Lettuce Options: Swap out iceberg lettuce for romaine lettuce.
- Bacon Options: For a lower-fat option, swap out bacon for turkey bacon or use real bacon bits.
- Seed Options: Swap sunflower seeds for pepita seeds, also known as pumpkin seeds. Or toast a handful of pine nuts for a nutty flavor.
- Vinegar Options: Swap out vinegar for fresh lemon juice. It will add a wonderful brightness to the creamy dressing.
Variations
Broccoli Bacon Salad With Cheese: If you love cheese, add cubed cheddar cheese or crumbled feta cheese. Or, if you really love funky cheese, add some blue cheese. Stick with only one option, though. It will create a cleaner flavor profile, and even cheese lovers will understand.
Vegetarian Broccoli Salad: Swap out the bacon for either a plant-based bacon, or omit it completely.
Dairy Free Broccoli Salad: Omit the Greek yogurt and increase the mayonnaise by ½ cup.
Vegan Broccoli Salad: Omit the bacon and yogurt and use 11/2 cups of vegan mayonnaise.
Storing
Store: Keep the salad covered and store it in the refrigerator. Eat within 1-2 days. The lettuce will begin to wilt, and the dressing will be watery.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician.
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Iceberg Lettuce - Safe at 1½ cups or 75 grams per meal.
- Broccoli Florets - Safe at ¾ cup or 75 grams per meal.
- Carrots - Safe at ½ medium size or 75 grams per meal.
- Dried Cranberries - Safe at 2 tablespoons or 22 grams per meal.
- Bacon - Safe at 2 strips or 60 grams per meal.
- Sunflower Seeds - Safe at 2 teaspoons or 6 grams per meal.
- Mayonnaise - Safe at 2 tablespoons or 40 grams per meal.
- White Granulated Sugar - Safe at ¼ cup or 50 grams per meal.
- Apple Cider Vinegar - Safe at 2 tablespoons or 42 grams per meal.
- Plain Greek Yogurt - Safe at 23 grams per meal. Use lactose-free Greek yogurt if sensitive to lactose.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
The USDA recommends tossing anything that has been without refrigeration for two hours. However, if the temperature outside is above 90 degrees F, that time is cut in half to one hour. If there is any doubt or the salad smells off, toss it out. Food poisiniong is no fun.
What To Serve With Broccoli Salad
I love to serve this perfect summer side dish with smash burgers and the special burger sauce, a cob of sweet corn, and an oatmeal cookie or two for dessert! It is the quintessential summer meal! Another option is to make BLTs with cottage bacon. This is a quicker summer meal option. This fresh broccoli salad is even a great option for your holiday table. Even the picky eaters will love it.
Additional Salad Recipes
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Recipe
Broccoli Salad With Cranberries
Ingredients
- 1 head iceberg lettuce
- 4 cups broccoli florets
- 1 cup shredded carrots
- ½ cup dried cranberries sweetened
- 1 pound cooked bacon chopped
- ¼ cup sunflower seeds salted
Salad Dressing:
- 1 cup mayonnaise
- ¼ cup white granulated sugar
- 2 ½ tablespoons apple cider vinegar
- ½ cup plain greek yogurt
Instructions
- In a large bowl, add the chopped iceberg lettuce, broccoli florets, shredded carrots, dried cranberries, chopped bacon and sunflower seeds.
- In a medium bowl, add the mayonnaise, sugar, apple cider vinegar and greek yogurt. Whisk until combined with no lumps. Set aside.
- Pour the dressing over the salad ingredients. Stir with a large wooden spoon. Chill for thirty minutes in the refrigerator. This will allow the dressing to soak into the ingredients.
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