Description
Broccoli Salad is a classic side dish featuring tender blanched broccoli florets, crispy bacon, sharp cheddar cheese, and red onion, all tossed in a creamy tangy dressing with apple cider vinegar and sugar. Perfectly finished with sunflower seeds for crunch, this salad offers bold flavors and textures. The salad must be chilled for at least two hours to enhance the flavors, making it ideal for make-ahead meals.
Ingredients
- 6 cups fresh broccoli florets, chopped small
- 8 strips bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1/2 red onion, finely diced
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup sunflower seeds
Instructions
- Blanch broccoli florets in boiling water for 2 minutes, then immediately transfer to ice water.
- Drain broccoli thoroughly and pat dry.
- Cook bacon until crispy, drain and crumble.
- In a large bowl, whisk together mayonnaise, vinegar, sugar, salt, and pepper.
- Add broccoli, bacon, cheese, and red onion to the dressing.
- Toss everything together until well coated.
- Refrigerate for at least 2 hours before serving.
- Sprinkle sunflower seeds on top just before serving.
Notes
For substitutions, you can use turkey bacon instead of regular bacon or swap sunflower seeds for sliced almonds. Greek yogurt can replace half the mayo for a lighter dressing. Prepare the salad up to 2 days in advance; store covered in the refrigerator. Add sunflower seeds just before serving to maintain crunch. If the salad seems watery after chilling, simply toss again before serving. For vegan, use plant-based mayo and omit bacon.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: No-bake / Chilling
- Cuisine: American