Time: 15 min.
Complexity: easily
Servings: 4

This broccoli salad can be served as an appetizer or a healthy side dish with meat or poultry. Its highlight is the fried bacon, which imbues the broccoli with a wealth of flavor. The recipe uses both delicious fried bacon bits and the rendered bacon fat, which is added to the sour cream dressing. Dried cranberries add a pleasant tart note to the salad.

Ingredients:

• 5 cups broccoli florets
• 1/4 cup apple cider vinegar
• 1/3 cup dried cranberries
• 3 slices of bacon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

broccoli cabbage, shallots, apple cider vinegar, dried cranberries, sour cream, bacon

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Preparation:

Step 1
• In a suitable bowl, combine 5 cups of broccoli florets with 1 tablespoon of water, cover, and microwave for 2 minutes. In a small bowl, combine 1/4 cup of apple cider vinegar, thinly sliced ​​1/2 of a shallot, and 1 teaspoon of sugar; set aside.
Step 2
• Fry 3 slices of bacon in a skillet until crisp, 6-8 minutes; drain on paper towels to remove excess fat, then crumble the bacon. Stir 1 tablespoon of rendered bacon fat and 3 tablespoons of sour cream into the vinegar mixture.
Step 3
• Toss with broccoli, add 1/3 cup dried cranberries and bacon. Season with salt and pepper to taste.

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