Description
A vibrant and crunchy broccoli salad perfect for summer picnics and gatherings.
Ingredients
- 5 cups broccoli florets, chopped
- ½ cup precooked bacon, crumbled (can substitute with turkey bacon)
- ½ cup red onion, finely diced
- ½ cup cheddar cheese, shredded (or dairy-free alternative)
- 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 (maple syrup for vegan option)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Chop the broccoli into bite-sized pieces. Optional: Blanch it in boiling water for 30 seconds for a tender crunch.
- In a large bowl, combine broccoli, crumbled bacon, red onion, cheddar cheese, sunflower seeds, and dried cranberries.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Pour the dressing over the salad mixture and gently toss to coat.
- Refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Best enjoyed fresh.
- Prep Time: 15
- Cook Time: 15
- Category: Salad
- Method: Mixing
- Cuisine: American