Description

Broccoli Salad is a crisp, colorful dish made with fresh broccoli florets, sweet dried cranberries, crunchy sunflower seeds, savory crumbled bacon, and cubes of sharp cheddar cheese. Tossed in a creamy, tangy dressing with mayonnaise, apple cider vinegar, and a touch of sugar, it creates the perfect balance of flavors and textures. This salad is ideal for potlucks, picnics, or meal prep, staying fresh and delicious even after chilling.

Ingredients

6 cups fresh broccoli florets, chopped
1/2 cup red onion, diced
1/2 cup dried cranberries
1/2 cup sunflower seeds
8 strips bacon, cooked and crumbled
1 cup sharp cheddar cheese, cubed
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Cook bacon until crispy, then crumble and set aside.
Chop broccoli into small, bite-sized pieces.
In a large bowl, combine broccoli, red onion, cranberries, sunflower seeds, bacon, and cheese.
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
Pour dressing over the broccoli mixture and toss until everything is well coated.
Refrigerate for at least 1 hour before serving to allow flavors to blend.
Toss again before serving and adjust seasoning if needed.

Notes

For substitutions, use Greek yogurt in place of mayonnaise for a lighter dressing, turkey bacon for a healthier bacon option, or swap cranberries for raisins. Prepare the salad and dressing separately up to two days ahead, combining just before serving to maintain crunch. Store leftovers in the refrigerator for up to 3 days; avoid freezing. If the salad becomes watery, drain excess liquid and toss again. For a vegetarian version, omit bacon and add smoked almonds for crunch and flavor.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-cook, Refrigeration
Cuisine: American