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Test Kitchen Approved

All-In-The-Crunch Salad

Stove-TopPorkGastro-Pub

Time: 2 hours 35 minutes

Yield: 8 servings

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About

When a wimpy lettuce bowl won't do, this mighty medley will become a new favorite. And with a name like All-In-The-Crunch Salad, it's no surprise! When you take savory bacon, fresh broccoli, and roasted cashews and coat them with a tangy mayo-cider vinegar dressing, you've got yourself the perfect meal or side dish! Fresh, flavorful, and crunchy, All-In-The-Crunch Salad is just so versatile and easy, you will never think of salad the same way again. Crunch on!

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Ingredients

  • 1 pound bacon, sliced
  • 1 cup mayonnaise
  • 2 teaspoons cider vinegar
  • 1/2 cup white sugar
  • 2 pounds fresh broccoli, cut into florets
  • 1 cup cashews, roasted
  • 1/4 red onion, finely chopped

Directions

Step 1 -In a large skillet over medium-high heat, add the bacon and cook until crispy, about 6-10 minutes.

Step 2 -Transfer the bacon to paper towels to drain. When it is cool enough to handle, crumble the bacon.

Step 3 -In a large mixing bowl, add the mayonnaise, the apple cider vinegar, and the sugar and whisk together until the sugar is dissolved.

Step 4 -Add the broccoli, the bacon, the cashews, and the red onion to the dressing and mix until the salad is well-coated in the dressing.

Step 5 -Chill the salad for 2 hours.

Step 6 -Let the salad stand for 15 minutes at room temperature.

Step 7 -Serve.

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