Ensalada cremosa de brócoli con beicon, cebolla roja, pasas y almendras

Ingredientes

• 1/2 pound bacon, cooked and crumbled
• 2 heads fresh broccoli, cut into bite-sized pieces
• 1 small red onion, sliced into bite-sized pieces
• 3/4 cup raisins
• 3/4 cup sliced almonds, toasted
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons white wine vinegar

Preparación

1. 1

   Prepare the bacon: Cook the bacon in a skillet over medium heat until crisp. Remove from skillet and drain on paper towels. Once cooled, crumble the bacon into small pieces.

2. 2

   Toast the almonds: In a dry skillet over medium heat, toast the sliced almonds for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning. Remove from heat and let cool.

3. 3

   Prepare the vegetables: Cut the broccoli into bite-sized florets and slice the red onion into small pieces, then combine them in a large mixing bowl.

4. 4

   Make the dressing: In a separate bowl, whisk together the mayonnaise, white sugar, and white wine vinegar until smooth and well combined.

5. 5

   Combine the salad: Add the raisins, toasted almonds, and crumbled bacon to the broccoli and onion mixture. Pour the dressing over the salad and toss until everything is evenly coated.

6. 6

   Chill: Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld and the broccoli to soften slightly.

7. 7

   Serve: Give the salad a final toss before serving chilled as a delicious side dish.