Description
This vibrant Broccoli Salad with Honey Dijon Dressing is a quick and easy dish that combines fresh broccoli, crispy bacon, and colorful vegetables tossed in a tangy, slightly sweet honey Dijon dressing. Perfect for a refreshing side or light lunch, it can be served immediately or chilled for enhanced flavors.
Ingredients
Scale
Salad Ingredients
- 1 head broccoli, chopped into bite-sized pieces
- 4 slices bacon, cooked and crumbled
- ¼ cup red onion, chopped
- ¼ cup red cabbage, chopped into slivers
- ¼ cup carrots, shredded
Dressing Ingredients
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Salad: In a medium bowl, combine the chopped broccoli, crumbled cooked bacon, chopped red onion, red cabbage slivers, and shredded carrots. Mix them gently to distribute all ingredients evenly.
- Make the Dressing: In a separate small bowl, whisk together the Dijon mustard, olive oil, honey, apple cider vinegar, minced garlic, salt, and pepper until the dressing is smooth and well emulsified.
- Toss Salad and Dressing: Pour the honey Dijon dressing over the prepared broccoli salad mixture. Toss thoroughly to ensure every bite is coated with the flavorful dressing.
- Serve or Chill: Serve the salad immediately for a fresh, crisp taste or refrigerate for at least one hour to let the flavors meld. Always keep the salad refrigerated if not serving right away.
Notes
- For a vegetarian version, omit bacon or replace with smoked tempeh or a plant-based bacon alternative.
- Make sure to chop broccoli into small, bite-sized pieces for easy eating.
- This salad can be made a few hours ahead and stored in the fridge to enhance flavors.
- Add toasted sunflower seeds or sliced almonds for extra crunch if desired.
- Adjust salt and pepper to taste, especially if your bacon is salty.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
