Samantha Nicole 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!
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.
