Description
A delightfully crunchy side dish that marries the earthiness of broccoli with the savory crunch of bacon and the sweetness of dried cranberries.
Ingredients
- 10-11 strips bacon (cooked)
- 2 heads broccoli (about 1.5 pounds)
- 1 cup dried cranberries
- 1/3 cup roasted sunflower seeds
- 1 cup shredded cheddar cheese
- 1/3 cup chopped red onion
- 1 and 1/4 cups Miracle Whip or mayonnaise
- Zest and juice of 1 lemon
- 2 tablespoons white wine vinegar
- 1/4 cup sugar
- 1 and 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
Instructions
- Preheat Oven: Set the oven to 400°F (200°C).
- Bake the Bacon: Place bacon on a parchment-lined baking sheet and bake until crispy (about 15–20 minutes). Once done, chop into bite-sized pieces.
- Prepare the Dressing: In a large bowl, whisk together the Miracle Whip (or mayonnaise), lemon zest and juice, white wine vinegar, sugar, salt, pepper, dry mustard, and cayenne until smooth.
- Mix Salad Fixings: Chop broccoli into small florets and add them to the bowl with the dressing.
- Combine: Gently fold in cranberries, sunflower seeds, cheddar cheese, and most of the chopped bacon (reserve some for topping).
- Chill and Serve: Stir until all ingredients are well-coated, then chill for at least 30 minutes before serving.
Notes
This salad is even better the next day, as the flavors meld together. For a lighter version, substitute Greek yogurt for mayonnaise and consider air-frying the bacon for extra crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing and Baking
- Cuisine: American