Broccoli Bacon Cranberry Feta Salad

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

Heads up, lovelies - this broccoli salad is one of my favourites. Tender, quickly blanched florets are tossed with crispy bacon, tart dried cranberries and creamy feta for that lovely sweet-and-salty hit. It's quick to pull together, makes a delicious side for meat or seafood and is a real winner at picnics and potlucks.

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

Recipe Overview

Preparation time: 10 minutes

Cooking time: 10 minutes

Ingredients Needed

• 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-By-Step Cooking Instructions

Preparing the Broccoli

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.

Assembling the Salad

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.