Broccoli Salad

Recipe: Broccoli, Bacon, Cranberry & Feta Salad Recipe »

Head up lovelies, this broccoli salad is so delicious and I cannot recommend this broccoli salad enough! It is made up of quick blanched broccoli florets with crispy bacon, cranberries and feta. It has the perfect combination of healthy, delicious, sweet and salty. It is the perfect side dish for any meat or seafood and great for a pot luck or picnic too!

Tips For Making Broccoli Salad

1 - Blanching and then plunging the broccoli in ice water cooks the broccoli but also retains its bright green colour. This step can be done a day ahead of time and then kept in the fridge. If you prefer your broccoli very crisp, blanch it for 30 seconds, otherwise 60 seconds will do.

2 - I used Persian feta but any feta works in this, just use your favourite brand and type!

3 - Make sure to cool the bacon after you fry it as hot bacon can change the consistency of the mayonnaise.

4 - I originally served this with a barbecued salmon but you can serve it with any seafood or meat as it is very versatile!

Broccoli, Bacon, Cranberry & Feta Salad

An Original Recipe by Lorraine Elliott

Preparation time: 10 minutes

Cooking time: 10 minutes

• 2 heads broccoli
• 200g/7ozs. bacon, chopped
• 1/2 cup dried cranberries
• 100g/3.5ozs. Persian feta
• 1/3 cup/80g/2.8ozs mayonnaise
• 1/2 cup green onions

Step 1 - Cut the broccoli into bite sized florets and then blanch in boiling water for 30-60 seconds and then refresh under cold water to retain a bright green colour until cool. Drain well (I drain it twice) and place in a bowl.

Step 2 - Pan fry the bacon until crispy and then allow to cool. Add this to the broccoli along with the cranberries, crumbled feta, mayonnaise and green onions and toss. Season with salt and pepper.