Description
A delightful broccoli salad with bacon, featuring crunchy textures and savory flavors, perfect for any occasion.
Ingredients
- 10-11 strips bacon (cooked)
- 2 heads broccoli (about 1 and 1/2 pounds or 5-6 cups)
- 1 cup dried cranberries
- 1/3 cup sunflower seeds (roasted and salted)
- 1 cup cheddar cheese (shredded)
- 1/3 cup chopped red onion (or more to taste)
- 1 1/4 cups Miracle Whip or mayonnaise
- 1 lemon (zest and juice)
- 2 tablespoons white wine vinegar
- 1/4 cup sugar
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
Instructions
- Cook the bacon by baking 10-11 strips to your preferred crispness, then chop into bite-sized pieces.
- In a large mixing bowl, combine Miracle Whip or mayonnaise, lemon zest and juice, white wine vinegar, sugar, kosher salt, black pepper, dry mustard, and cayenne pepper. Whisk together until well combined.
- Chop the broccoli into small florets and include the stems if desired.
- Add the chopped broccoli, dried cranberries, sunflower seeds, cheddar cheese, chopped red onion, and most of the bacon to the dressing. Keep some bacon for garnishing.
- Gently mix everything together to coat. Serve immediately at room temperature or chill for 20 minutes before serving.
- Store leftovers in the fridge, covered, and consume within 5 days.
Notes
This recipe can be adapted to use Greek yogurt instead of mayonnaise or omitting the cheese for a dairy-free variant. Pre-chop broccoli for quicker meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American