Description
A vibrant and crunchy broccoli salad with bacon, cranberries, and a creamy dressing, perfect for potlucks and weeknight dinners.
Ingredients
- 5 cups broccoli florets, chopped
- ½ cup precooked bacon, crumbled
- ½ cup red onion, finely diced
- ½ cup cheddar cheese, shredded
- ¼ cup sunflower seeds or chopped almonds
- ½ cup dried cranberries or raisins
- ¾ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Broccoli: Chop the broccoli florets into bite-sized pieces. If desired, blanch them for 30 seconds and then plunge into ice water.
- Mix the Salad Ingredients: In a large mixing bowl, combine broccoli, crumbled bacon, diced red onion, shredded cheddar, sunflower seeds, and dried cranberries.
- Make the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Combine Everything: Drizzle the dressing over the salad ingredients, tossing gently to coat.
- Chill and Serve: Cover and refrigerate for at least 30 minutes before serving to meld flavors.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing the salad.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American