Warm Broccoli Salad with Bacon will impress your friends and family. Broccoli, bacon, and pecans are paired with a light creamy sauce along with cranberries and raisins to make a delicious warm salad. Side dish? Main dish? The choice is yours.
How To Make Warm Broccoli Salad With Bacon
This delicious side dish might surprise you in its simplicity. You probably have most, if not all, of the ingredients already on hand:
- real mayonnaise
- bacon, and
Start by cooking the cranberries and raisins.
Next, add milk.
And the mayonnaise.
Stir until the mixture becomes smooth.
Add cooked broccoli and bacon.
Don’t forget to add the pecans, too!
Stir it all well.
Warm Broccoli Salad with Bacon is a great side dish. Just picture it served at Easter or Christmas with ham, or with grilled chicken breasts.
Warm Broccoli Salad with Bacon
This easy side dish will impress your friends and family. Broccoli, bacon, and pecans are paired with a light creamy sauce along with cranberries and raisins to make a delicious warm salad.
- 1/2 cup cranberries
- 1/2 cup raisins
- 1/2 cup water
- 2/3 cup real mayonnaise
- 1/3 cup milk
- 2 Tablespoons hone
- 4 cups broccoli cooked
- 6 slices bacon cooked and chopped
- 1 cup pecans
Place cranberries, raisins and water in a large skillet. Cook over medium heat for 5-6 minutes or until soft and liquid is reduced.
Reduce heat to low and add mayonnaise, milk and honey. Mix well and continue to stir until heated through and smooth, about 2-3 minutes.
Stir in broccoli, bacon and pecans and heat until mixture is heated through.
- Broccoli belongs to the cruciferous (Brassica) botanical family. (Other members of that family are cauliflower, Brussels sprouts, and cabbage.)
- One cup of (raw) broccoli supplies 135% of the recommended daily value of Vitamin C and is only about 30 calories.
- Broccoli is a great source of natural folate, containing about 63 µg/100 grams (provides 16% of RDA).
- Vitamin K, Niacin, pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6), and riboflavin and a small amount of omega-3 fatty acids (Alpha linolenic acid-ALA) are other nutrients naturally found in this cold-season veggie.
- The word broccoli comes from the Italian plural of broccolo, which means “the flowering crest of a cabbage”, and is the diminutive form of brocco, meaning “small nail” or “sprout”. The large head and thick stalk broccoli we are most familiar with is Calabrese broccoli (named after Calabria, Italy)
What would you serve along with Warm Broccoli Salad with Bacon?2