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Tart and Tangy Broccoli Salad with Bacon Rosebuds Recipe

Tart and Tangy Broccoli Salad with Bacon Rosebuds Recipe


  • 2/3 cup sour cream
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 large head broccoli (1.5 pounds, cut into florets)
  • 6 oz. bacon
  • 1/2 small red onion, chopped
  • 1/2 cup dried cranberries


  1. In a small bowl, whisk together the sour cream, vinegar, sugar, salt and pepper. Set aside.
  2. Heat a medium sized pot of water to boiling. Add broccoli to water and cook 3 minutes until tender, but still crisp.
  3. Meanwhile, make Bacon Rose Buds or just cook strips of bacon in microwave and then cut in to small pieces.
  4. In a large bowl add cooled broccoli, red onion, cranberries and bacon. Toss with sour cream mixture to combine. Serve or refrigerate until serving.

Substitutions: light mayo can be used instead of sour cream, and raisins or golden raisins can be used instead of dried cranberries.

Recipe Source:
Recipe by Lia Hollander for the 1st Annual Masterbacon held in Portland, OR on 1/17/2009.
Photo courtesy of Hockley Photography