Are you ready to elevate your salad game to a whole new level? Introducing the Broccoli Green Bean Bacon and Almond Salad—a vibrant medley of fresh vegetables, crispy bacon, and crunchy almonds that will tantalize your taste buds! This quick and easy recipe, perfect for any occasion, combines the earthy flavors of broccoli and green beans with the savory crunch of bacon and the nutty goodness of almonds. With just 25 minutes of your time, you can whip up a dish that not only looks stunning but also packs a nutritious punch. Dive into this delightful salad that’s sure to become a family favorite and impress your guests at your next gathering!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 cups green beans, trimmed
- 4 slices bacon, cooked and crumbled
- 1/4 cup slivered almonds
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing the broccoli florets and green beans thoroughly under cold running water.
- Trim the ends of the green beans and cut the broccoli florets into bite-sized pieces if they are large.
- Bring a large pot of salted water to a boil over high heat.
- Add the broccoli florets to the boiling water and blanch for 2-3 minutes until they are bright green and slightly tender but still crisp.
- Using a slotted spoon, remove the broccoli and immediately plunge into an ice water bath to stop the cooking process and preserve their vibrant color.
- In the same boiling water, add the green beans and blanch for 3-4 minutes until they are tender-crisp.
- Drain the green beans and also shock them in the ice water bath with the broccoli.
- While the vegetables are cooling, cook the bacon in a skillet over medium heat until crisp and golden brown.
- Remove the bacon and drain on paper towels, then crumble into small pieces once cooled.
- Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently to prevent burning.
- Drain the vegetables and pat them dry with clean kitchen towels or paper towels.
- In a large mixing bowl, combine the blanched broccoli and green beans.
- Drizzle olive oil and lemon juice over the vegetables, then season with salt and pepper.
- Gently toss the vegetables to ensure they are evenly coated with the dressing.
- Transfer the dressed vegetables to a serving platter or bowl.
- Sprinkle the crumbled bacon and toasted almonds over the top of the salad.
- Serve immediately while the vegetables are still warm and the bacon and almonds are crisp.
Tips
- Prep Ahead: To save time, you can wash and trim the vegetables a day in advance. Just store them in an airtight container in the fridge until you’re ready to cook.
- Bacon Alternatives: For a healthier twist, consider using turkey bacon or even crispy chickpeas as a vegetarian alternative to bacon.
- Customize Your Salad: Feel free to add other ingredients like cherry tomatoes, avocado, or feta cheese to enhance the flavor and texture of your salad.
- Don’t Skip the Ice Bath: Shocking the vegetables in ice water after blanching is crucial. It not only stops the cooking process but also keeps the colors vibrant and the veggies crisp.
- Serving Suggestions: This salad is delicious warm, but it can also be served cold. Make it ahead of time and let the flavors meld together in the fridge for a refreshing side dish.
- Toast the Almonds: Be vigilant while toasting the almonds—keep stirring and watch closely to prevent burning. The nutty aroma will let you know when they’re perfectly toasted!
- Add Extra Flavor: Experiment with different dressings or add a splash of balsamic vinegar for an extra layer of flavor that complements the salad beautifully.Enjoy creating this delicious and nutritious dish that’s sure to impress!
Nutrition Facts
Calories: 230kcal
Carbohydrates: 10g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 15mg
