Description
A vibrant salad featuring fresh broccoli, smoky bacon, and a tangy dressing, perfect for potlucks and gatherings.
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 red onion (chopped; adjust to taste)
- 1 1/4 cups Miracle Whip or mayonnaise
- Zest of 1 lemon
- 1 tablespoon lemon 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: Bake or fry your bacon until it reaches your desired crispness, then set aside on paper towels to cool and chop into bite-sized pieces.
- Prepare the dressing: In a large bowl, whisk together Miracle Whip or mayonnaise, lemon zest, lemon juice, white wine vinegar, sugar, salt, black pepper, dry mustard, and cayenne pepper until smooth.
- Chop the broccoli: Chop the broccoli into small florets and add it to the bowl with the dressing.
- Combine ingredients: Add the dried cranberries, roasted sunflower seeds, cheddar cheese, and most of the bacon, gently stirring until well-coated.
- Serve: Optionally refrigerate for 20 minutes before serving. Garnish with reserved bacon and sunflower seeds if desired.
Notes
Leftovers can be kept in an airtight container in the refrigerator for up to 5 days. For a healthier option, substitute turkey bacon or vegan mayo.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American