The Best Broccoli Salad Pressure Cooker Recipe
A family-friendly, easy broccoli salad recipe with crisp bacon, onions, sliced almonds, dried cranberries, and a lightly sweetened, easy four-ingredient dressing. Perfect for potlucks, family reunions, and pool parties.
Ingredients
Main ingredients
- 1 cup mayonnaise
- 1½ tablespoons granulated sugar
- 3 tablespoons apple cider vinegar
- ¼ teaspoon fresh ground black pepper
- 1⅓ lbs broccoli florets finely chopped into bite-size pieces
- 8 slices crispy cooked bacon chopped
- ⅓ cup chopped red onion
- ½ cup sweetened dried cranberries
- ⅓ cup sliced almonds
Instructions
Instructions
- Whisk together the mayonnaise, sugar, cider vinegar, and pepper in a small bowl.
- In a large bowl, combine the broccoli, bacon, onions, cranberries, and almonds.
- Drizzle the dressing over the top and toss to coat. Cover and chill for 1-2 hours before serving.
- Toss again right before serving.
Notes
For optimal taste, cover and refrigerate for a few hours before serving. This salad uses raw broccoli for its ease, health benefits, and crunch. Although unnecessary, if more tender broccoli is desired, blanch it by bringing a large pot of water to boil. Add the broccoli and cook for 1-2 minutes. Drain in a colander in the sink, rinsing with cold water to stop the cooking process. Dry well with paper towels. The broccoli stem is edible, but I prefer sticking with the florets for this recipe. Cut the florets into bite-size pieces.
