Description
This Best Broccoli Salad is a vibrant, crunchy, and flavorful dish combining fresh broccoli florets with crispy bacon, sweet red onions, dried cranberries, and cheddar cheese, all tossed in a creamy, tangy dressing. It’s perfect as a refreshing side dish for barbecues, potlucks, or as a healthy snack option.
Ingredients
Salad Ingredients
- 4 cups fresh broccoli florets (about 1 large head)
- 6 slices of crispy bacon, chopped
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup dried cranberries
- 1/4 cup finely chopped red onion
- 1/4 cup chopped toasted sunflower seeds (optional)
Dressing Ingredients
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare Broccoli: Rinse the broccoli thoroughly and chop it into bite-sized florets. Pat dry to remove excess moisture to keep the salad crisp.
- Cook Bacon: In a skillet over medium heat, cook the bacon slices until crispy. Remove and drain on paper towels, then chop into small pieces.
- Make Dressing: In a bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth and well combined.
- Combine Ingredients: In a large mixing bowl, add the broccoli florets, chopped bacon, shredded cheddar cheese, dried cranberries, chopped red onion, and toasted sunflower seeds if using.
- Toss Salad: Pour the dressing over the salad ingredients and gently toss to coat everything evenly with the creamy dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled for best taste and texture.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt.
- To save time, you can use pre-cooked bacon bits available in stores.
- The salad can be made a day in advance and kept refrigerated.
- Feel free to add nuts like pecans or walnuts for added crunch.
- If cranberries are unavailable, raisins or dried cherries work well as a substitute.
