Broccoli Crunch Salad is packed full of crunchy broccoli, crispy bacon, toasted pecans and ramen noodles. Covered it a light, flavorful dressing it is a delicious way to get more green in your diet.
I love taking this salad to potlucks and summer cookouts. Some of my other favorite dishes to take are Baked Beans, Texas Sheet Cake and Potato Salad.
Broccoli Crunch Salad is packed full of crunchy broccoli, crispy bacon, toasted pecans and ramen noodles. Covered it a light, flavorful dressing it is a delicious way to get more green in your diet.
A Favorite Go To Salad
Broccoli Salad has been one of my favorite, go to pot luck dishes for years or anytime I’m craving some broccoli! My mom made this broccoli salad long before I did. Today’s recipe for Broccoli Crunch Salad takes the traditional broccoli salad up a few notches.
Instead of a mayo based dressing this recipe uses a light, oil and vinegar based dressing. It is also loaded with lots of crunch. Besides the broccoli you have crunch from the toasted pecans and ramen noodles and the crispy bacon.
Broccoli Crunch Salad is one of the easiest salads to make, the hardest part is cutting up all the broccoli.
How to Make Broccoli Crunch Salad
Broccoli. Cut up your broccoli into bite size pieces. Make sure they are small pieces, about 1/2″ size. You can also use the stem of the broccoli. Remove the outer skin with a potato peeler and you will find nice, tender broccoli hiding inside. Cut it up into small pieces too. Dice up your green onions too. I use the green and white part.
Roast Nuts and Noodles. You are going to use the dry ramen noodles that come in the package you find in the soup aisle. Don’t use the spice mix that comes with it, just toss that. Break up the noodles and add them, the nuts and butter together and put on a baking sheet. Toast in a 350 degree F oven for about 10 minutes. Stir a time or too to make sure they are browning evenly.
Bacon. Fry up your bacon nice and crisp, it will soften a bit from the dressing so I like it nice and crisp to start with.
Dressing. I love the light flavorful dressing in this recipe that uses ingredients you probably already have on hand. Just mix the dressing ingredients together and add to the salad and toss everything together..
How Long Will Broccoli Salad Last?
With the dressing on it, it will last 1-2 days in the refrigerator. Without the dressing it will last 3-4 days. Keep in an airtight container and refrigerated.
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Broccoli Crunch Salad Recipe
Broccoli Crunch Salad
Ingredients
- 1 large head broccoli cut into small pieces
- 4-6 green onions sliced
- 1 lb. bacon cooked crisp and in small pieces
- 2 packages of Ramen noodles crushed. Throw away the seasoning packet
- 4 Tbsp melted butter
- 1 cup pecans chopped
Dressing
- 1/2 cup canola oil
- 1/4 cup red wine vinegar
- 1/2 cup sugar
- 3/4 Tbsp soy sauce
Instructions
- Mix butter, nuts and crushed noodles together. Spread on a cookie sheet and bake until lightly brown at 350 degrees for 15-20 minutes. Stir several times for even browning. Set aside to cool.
- Mix together chopped broccoli, onions, bacon and noodle/nut mixture.
- Mix together the dressing ingredients. Mix well to dissolve sugar.
- Toss with dressing right before serving.
Nutrition
Originally posted May 2, 2012
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Finally, a raw broccoli salad that is not the standard one with a mayo dressing, raisins, sunflower seeds, etc. This salad is excellent and different!
This was SO good but I did change the dressing up a bit. I thought those measurements would make too much dressing. I don’t like my salad swimming. I used barely 1/2 cup oil, 1/4 cup mayonnaise, 1/4 cup red wine vinegar, teaspoon soy sauce, 1/2 cup sugar, and whisked that all together. Really spectacular. Who knew toasted ramen noodles was such a treat!!! Where has this trick been all my life!?
Most people around here make that salad with coleslaw mix – the cabbage chopped up in a bag. All the other ingredients are similar. I hear there’s even a broccoli slaw mix, so you could use it to get a similar taste to yours but change the texture up a little.
And I have a friend that toasts her ramen noodles before throwing them in the salad – it’s heavenly. You’ll have to try it sometime.
I’ll try your way with the whole chopped broccoli head. It’ll be nice to take to a potluck. Thanks for the idea!!
I wouldn’t have thought to put bacon, noodles and broccoli together but it looks like it works! I can’t wait to try it. Thanks.
This looks delish; I’m not fan of raw onion but I would imagine a sprinkle of onion powder in the dressing mix would suffice?
Would think that would be fine and give it a little onion flavor – enjoy!
I love broccoli salads. We’re having this with Sunday dinner this weekend. Thanks for the recipe!
That looks delicious! I love anything with broccoli, truly I do!
I have sme in my fridge, all the ingredients, I belive I will get in the kitchen and make some for supper right now.
Thanks for the recipe. I just came across your blog on stumbleupon. Glad I did, I signed up for your emails. 🙂
Mary – glad you found me!
Leigh Anne,
I made that salad to go with our supper Friday night, we loved it so much that I am making it again to go with tonights supper. Is a very good recipe. Thanks for posting it.
So glad you enjoyed it. It’s a great way to eat your veggies!
Looks good.! But I really like the unhealthier version! It would be hard to beat!
You’re right Melissa that version of mayo is so good!
That looks really good. Can’t wait to try it.
That looks delicious. Cant wait to try it.
Lighter and healthier??? 1 cup canola oil and bacon and 4 TB butter.
What was it before?
Ok so not that much healthier – but lighter. The original recipe used mayo.
Well, I for one love green foods! I will definitely be trying this delicious looking broccoli salad!